Best Cucumber Edamame Rice Salad Recipe

This **cucumber edamame rice salad** is the perfect summer side dish or light lunch. After making this many times, I’ve discovered the secret to keeping it crispy and refreshing. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Deliciously Cheesy Gluten Free Veggie Lasagna and Crispy Baked Falafel: A Vegan Delight You’ll Love.

What You'll Need for Best Cucumber Edamame Rice Salad Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups cooked short-grain rice
• 1 large cucumber
• 2 cups shelled edamame
• 4 green onions
• 1/4 cup toasted sesame seeds
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: Chopped cilantro
• Optional: Sliced avocado
• Optional: Toasted sesame seeds

How to Make Best Cucumber Edamame Rice Salad Recipe

1. Cook Rice: Cook 2 cups of short-grain rice according to package instructions. Let it cool.
2. Prepare Edamame: Cook 2 cups of shelled edamame according to package instructions. Rinse under cold water and drain.
3. Prepare Cucumber: Slice 1 large cucumber thinly using a mandoline slicer. You should have about 2 cups.
4. Make Dressing: In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp grated ginger, and 2 minced garlic cloves. Season with salt and pepper to taste.
5. Assemble Salad: In a large bowl, combine 2 cups cooked rice, 2 cups edamame, 2 cups sliced cucumber, and 4 thinly sliced green onions. Pour dressing over the salad and toss to combine. Garnish with toasted sesame seeds.

Storing & Reheating Best Cucumber Edamame Rice Salad Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make this salad up to 1 day ahead. Store in the fridge until ready to serve.

Freezing Best Cucumber Edamame Rice Salad Recipe

Not recommended for this salad.

How to Reheat Without Drying It Out

Oven: Not necessary. Microwave: Gently reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a gluten-free version, use tamari instead of soy sauce.
• Best substitution: You can substitute the edamame with frozen peas.
• Make-ahead: This salad can be made up to 1 day ahead.
• Scaling: This recipe can be easily doubled for a crowd.
• Troubleshooting: If your salad is too dry, add a bit more dressing.

Best Cucumber Edamame Rice Salad Recipe

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

vegetarian

Ingredients

Main Ingredients

• 2 cups cooked short-grain rice
• 1 large cucumber
• 2 cups shelled edamame
• 4 green onions
• 1/4 cup toasted sesame seeds

Seasonings

• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• Salt and pepper, to taste

Optional Toppings

• Chopped cilantro
• Sliced avocado
• Toasted sesame seeds

Instructions

1. Cook Rice: Cook 2 cups of short-grain rice according to package instructions. Let it cool.
2. Prepare Edamame: Cook 2 cups of shelled edamame according to package instructions. Rinse under cold water and drain.
3. Prepare Cucumber: Slice 1 large cucumber thinly using a mandoline slicer. You should have about 2 cups.
4. Make Dressing: In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp grated ginger, and 2 minced garlic cloves. Season with salt and pepper to taste.
5. Assemble Salad: In a large bowl, combine 2 cups cooked rice, 2 cups edamame, 2 cups sliced cucumber, and 4 thinly sliced green onions. Pour dressing over the salad and toss to combine. Garnish with toasted sesame seeds.

Notes

• Chef tip: For a gluten-free version, use tamari instead of soy sauce.
• Best substitution: You can substitute the edamame with frozen peas.
• Make-ahead: This salad can be made up to 1 day ahead.
• Scaling: This recipe can be easily doubled for a crowd.
• Troubleshooting: If your salad is too dry, add a bit more dressing.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for this salad.
• Oven reheat: Not necessary.
• Microwave reheat: Gently reheat in the microwave for 1-2 minutes.
• Make ahead: You can make this salad up to 1 day ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 15g
• Fat: 12g
• Carbs: 45g
• Fiber: 5g
• Sugar: 6g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Cucumber Edamame Rice Salad Recipe FAQs

A Warm Final Note

I can’t wait for you to try Best Cucumber Edamame Rice Salad Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!