Cucumber Edamame Rice Salad

Introduction

Looking for a vibrant, refreshing dish that’s as satisfying as it is healthy? This Cucumber Edamame Rice Salad is the answer. With crisp cucumbers, protein-packed edamame, and fluffy rice tossed in a light, zesty dressing, you’ll have a crowd-pleasing side or main that fits any occasion—from quick weekday lunches to picnics and potlucks.

Light, crisp, and full of flavor, this salad is a fantastic way to add color and nutrition to your table, all while staying simple to prepare.

Why This Cucumber Edamame Rice Salad Shines

What makes this salad stand apart is its perfect balance of freshness, texture, and taste. The tender rice soaks up a tangy-sweet dressing, while the crunch from cucumber and the pop of edamame beans add a playful dimension. Not only is it packed with plant-based protein and fiber, but it’s also versatile—enjoy it chilled or at room temperature.

You can mix it ahead of time, making it the ultimate make-ahead dish for busy weeks or meal prep.

Tips for Prepping Ingredients Easily

Chopping vegetables can be a chore, but using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes uniform cucumber slices and diced peppers in seconds, saving valuable time and effort. For the rice, cook in advance and let it cool completely before assembling the salad for the best texture.

Edamame is easy to find shelled and frozen; just thaw and pat dry. If you want to bring this salad along to work or a picnic, the Bentgo Salad Container – 54 oz Bowl is ideal for keeping layers crisp and dressing separate until ready to eat.

How to Make a Flavorful Cucumber Edamame Rice Salad

Once your veggies and rice are ready, making the dressing in a blender creates a perfectly emulsified, restaurant-level finish. The Ninja BL610 Professional 72 Oz Countertop Blender whips up the dressing in seconds, ensuring every bite is coated in tangy-sweet goodness. Toss everything together just before serving for a salad that’s bursting with flavor and freshness.

For extra protein or texture, consider adding sliced radishes, shredded carrots, or even a handful of toasted nuts or seeds.

Serving Suggestions and Storage

Serve this salad as an energizing lunch, a hearty side with grilled fish or tofu, or a potluck staple. Line your storage containers with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup and to prevent sticking if you are making large batches.

Store leftovers in an airtight container in the fridge for up to three days; the flavors deepen and meld as it sits, making it even better the next day.

Nutritional Information and Serving Size

This recipe yields about 6 hearty servings. Each serving contains approximately 200–250 calories, depending on add-ins and dressing. Naturally vegan and gluten-free, it’s a protein-rich, fiber-filled option that fits a variety of dietary needs.

Cucumber Edamame Rice Salad (Recap)

Crisp, cool, and nutrient-packed, this salad is just what your table (and your tastebuds) need for a refreshing change. Easy to customize, make ahead, and pack for on-the-go, it’s a dish you’ll reach for again and again!

Instructions

1. Cook rice according to package instructions. Spread out on a baking tray to cool quickly, or transfer to a large bowl and fluff. Chill if preparing ahead.
2. Dice the cucumber and bell pepper using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick, even pieces. Thinly slice scallions.
3. If using frozen edamame, simply thaw in a colander under running water, then pat dry.
4. Add rice, edamame, cucumber, bell pepper, and scallions to a large mixing bowl.
5. Place all dressing ingredients in the Ninja BL610 Professional 72 Oz Countertop Blender and blitz until fully combined and emulsified.
6. Pour dressing over salad and toss to coat everything evenly. For meal prep, store the salad in a Bentgo Salad Container – 54 oz Bowl to keep it fresh.
7. Top with toasted sesame seeds and serve chilled or at room temperature. Dispose of any mess on your prep surface easily with a Reynolds Kitchens Brown Parchment Paper Roll before clean-up.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Enjoy the crisp, refreshing flavors of this Cucumber Edamame Rice Salad all season long!