Cold Rice Salad with Cucumber & Edamame
This vibrant Cold Rice Salad with Cucumber & Edamame transforms leftover rice into a refreshing, gut-friendly meal or side dish, packed with crisp vegetables and a zesty Asian-inspired dressing.
For 4 servings
Ensure your rice is thoroughly chilled. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 2 hours, or ideally overnight, to cool completely and develop resistant starch.
Prepare your vegetables: dice the English cucumber into small, bite-sized pieces, finely dice the red bell pepper, and thinly slice the green onions. If using frozen edamame, thaw it according to package directions.
In a small bowl, whisk together the rice vinegar, low sodium tamari (or soy sauce), toasted sesame oil, maple syrup (or honey), and grated fresh ginger until well combined. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the cold cooked jasmine rice, diced cucumber, thawed shelled edamame, diced red bell pepper, and sliced green onions.
Pour the prepared dressing over the rice and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the rice.
Cover the bowl and refrigerate the salad for at least 15-30 minutes to allow the flavors to meld and for the salad to chill thoroughly. This also helps the rice absorb the dressing.
Just before serving, give the salad another gentle toss. Divide into serving bowls and garnish generously with toasted sesame seeds and fresh chopped cilantro, if desired.
Serve immediately as a refreshing side dish or a light, satisfying lunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results and maximum resistant starch, use rice that has been cooked and then fully chilled for at least 12-24 hours. This significantly changes its texture and nutritional profile.
- 2Customize your crunch: Feel free to add other finely diced vegetables like carrots, shredded cabbage, or even thinly sliced radishes for extra color and texture.
- 3Make it a meal: Boost the protein by adding grilled chicken, pan-seared tofu, cooked shrimp, or a hard-boiled egg for a more substantial lunch.
- 4Storage: This salad keeps well in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight.
Adapt it for your goals.
Spicy Kick
Add 1/2-1 teaspoon of sriracha or a pinch of red pepper flakes to the dressing for a fiery twist.
Nutty CrunchNutty Crunch
Incorporate chopped roasted peanuts or cashews for an additional layer of texture and flavor.
Grain SwapGrain Swap
Experiment with other cold grains like quinoa, farro, or brown rice for different textures and nutritional benefits.
Why this is on our healthy list.
Gut Health Boost
Cold, cooked rice contains resistant starch, a type of fiber that acts as a prebiotic, feeding beneficial gut bacteria and promoting a healthy digestive system.
Rich in Fiber and Protein
Edamame and various vegetables contribute significant dietary fiber, aiding digestion and satiety, while edamame also provides a good source of plant-based protein.
Hydrating and Nutrient-Dense
Cucumber offers excellent hydration, and the array of fresh vegetables provides essential vitamins, minerals, and antioxidants crucial for overall well-being.
Frequently asked questions
While you technically can, it's highly recommended to use cold, pre-cooked rice. Chilling the rice changes its starch structure into resistant starch, which is beneficial for gut health and gives the salad its desired firm texture. Warm rice will also make the salad soggy.
