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Cucumber Edamame Rice Salad Recipe

Cucumber Edamame Rice Salad Recipe
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★★★★★

5 from 6 reviews

A vibrant and refreshing Cucumber Edamame Rice Salad featuring a perfect balance of toasted sesame oil, tangy rice wine vinegar, and a spicy chili crunch. This salad combines tender cooked rice with crisp cucumber, protein-rich edamame, creamy avocado, and fresh herbs for a delicious and satisfying dish that can be enjoyed warm or chilled.

Ingredients

Scale

Salad Ingredients

  • 1 cup rice, uncooked
  • 1/2 tablespoon toasted sesame oil
  • 1/2 tablespoon soy sauce or tamari
  • 1 cup diced cucumber
  • 1 cup cooked and shelled edamame (ready to eat)
  • 1 large avocado, pitted, peeled, and diced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup thinly sliced green onion
  • 1 tablespoon toasted sesame seeds (or more to taste)
  • 1–2 tablespoons chili crisp or chili crunch (mostly the crunchy part, with oil drained)

Dressing Ingredients

  • 1/4 cup neutral flavored oil (expeller pressed safflower oil recommended)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon pure maple syrup
  • 1 tablespoon chili onion crunch or chili paste (adjust amount if using chili paste)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • Salt, to taste

Instructions

  1. Cook the rice: Rinse the uncooked rice thoroughly. Add rice and 2 cups of water to a small saucepan and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, until water is absorbed and rice is tender, about 15 minutes. Turn off heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before using.
  2. Prepare the dressing: In a small bowl or jar, whisk together the neutral oil, rice wine vinegar, tamari, toasted sesame oil, maple syrup, chili onion crunch or paste, minced garlic, grated ginger, and salt until fully combined. Taste and adjust seasoning if necessary. Set aside.
  3. Season the rice: Transfer the cooked rice to a large mixing bowl and let it cool slightly. Add 1/2 teaspoon of toasted sesame oil and 1/2 teaspoon soy sauce or tamari to the rice and mix well to evenly coat.
  4. Assemble the salad: Add diced cucumber, shelled edamame, diced avocado, chopped cilantro, sliced green onions, chili crisp, and toasted sesame seeds into the rice. Gently mix to combine all ingredients.
  5. Add dressing and serve: Gradually pour the prepared dressing over the salad, mixing well after each addition to distribute flavor evenly. Use as much dressing as preferred. Serve immediately or refrigerate and enjoy chilled within 3-4 days. This salad can be served warm with caution as avocado and cucumber do not reheat well.

Notes

  • Ensure the edamame is fully cooked or ready to eat to avoid any food safety issues.
  • Adjust the amount of chili crisp or chili paste according to your preferred spice level.
  • Use fresh, ripe avocado for creaminess and best texture.
  • If serving warm, avoid overheating to prevent avocado and cucumber from becoming mushy.
  • Can be prepared in advance and stored refrigerated up to 4 days for convenience.
  • Use tamari as a gluten-free soy sauce alternative.

Nutrition

Keywords: cucumber edamame rice salad, rice salad, vegetarian rice salad, Asian salad, sesame rice salad, avocado salad, chili crunch salad

Find it online: https://kitchenbyclara.com/cucumber-edamame-rice-salad-recipe/