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Cucumber Edamame Rice Salad

Cucumber Edamame Rice Salad: Refreshing, Quick, and Healthy

Cucumber Edamame Rice Salad is a refreshing and nutritious vegan dish bursting with flavor, perfect for a quick meal or side.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup jasmine or brown rice cooked in advance
  • 1 medium English cucumber cut into half-moon slices
  • 1 cup edamame thawed or cooked shelled
  • 2-3 pieces scallions finely chopped
For the Dressing
  • 3 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons soy sauce or tamari sauce for gluten-free
  • 1 tablespoon sesame oil or olive oil for a lighter flavor
For Garnishing
  • 2 tablespoons sesame seeds or chopped nuts for variation

Equipment

  • Pot
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Rinse the rice under cold water until clear. Combine with 2 cups of water and a pinch of salt. Boil, then simmer for 15-20 minutes. Cool for 10 minutes.
  2. Wash and chop the cucumber and scallions. Set aside in a bowl.
  3. Whisk together rice vinegar, soy sauce, and sesame oil for the dressing.
  4. Combine the cooled rice, vegetables, and edamame. Drizzle with dressing and toss gently.
  5. Serve immediately or chill for 30 minutes before serving for enhanced flavors.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Customize with additional vegetables if desired. Store in the fridge without dressing for up to 2 days for best results.

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