Crispy Rice Salad with Cucumber and Edamame

This Crispy Rice Salad with cucumber and edamame is crunchy, fresh, vegan, gluten-free, and packed with flavor. Golden chili crisp rice gets tossed with cucumber, edamame, sugar snap peas, avocado, fresh herbs, peanuts, sesame seeds, and a sweet-spicy ginger lime dressing for a satisfying lunch, dinner, or meal prep salad.

Course Main Course, Salad

Cuisine American

Keyword 30 minute meals, dairy free, easy salad recipe, gluten free, meal prep, plant based

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 410kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

Crispy Rice Ingredients

1 cup jasmine rice*
2 cups water
1 tbsp coconut aminos
1 tbsp chili crisp
sprinkle of salt

Salad Ingredients

1 Persian cucumber sliced
1½ cups edamame
1 cup sugar snap peas chopped
1 avocado sliced
½ cup cilantro finely chopped
¼ cup mint finely chopped
3 green onions chopped
¼ cup roasted peanuts chopped
2 tbsp sesame seeds chopped

Sweet and Spicy Ginger Lime Dressing Ingredients

3 tbsp coconut aminos
2 tbsp rice vinegar
½ large lime juiced
2 tbsp maple syrup
½ tsp ground ginger
½ tsp garlic powder
1 tbsp sriracha
2 tbsp olive oil or tahini for oil-free

Instructions

Cook rice according to package and either cool in the fridge overnight or, as a shortcut, spread on a plate and place in the fridge or freezer until completely cool.
Preheat the oven to 400 degrees. Spread the rice on a large metal baking sheet and add coconut aminos, chili crisp and a sprinkle of salt. Toss to evenly coat and spread into an even layer. Transfer to oven and bake for 15-25 minutes until golden and crisp, tossing once halfway through (the crispiness happens fast!)
Add the remaining ingredients for salad to a large salad bowl.
Add all dressing ingredients to a jar and whisk to combine, then season to taste. To your liking, you can adjust the dressing with extra maple syrup, sriracha, or lime.
Pour the dressing over the salad right before serving and toss with crispy rice. If saving for later, keep dressing and rice separate until serving.

Notes

The rice is best prepared the day before and stored in the fridge to cool and dry out completely.

Nutrition