Whether attempting to throw together lunch or cooking for a crowd, I try to always sway toward simple, straightforward recipes, and this edamame rice salad is an ideal example of that. Since it's vegan, the edamame rice salad can be left out at room temperature for several hours. It's about as hands-off and unfussy as they come.
The most exotic (and notable) ingredient is the sesame dressing, but it's the secret weapon, so don't replace it! The toasted fragrance is unbeatable, and you may hear some of your friends begging to know what makes this salad so special. I leave it up to you to reveal the secret or keep it to yourself!
Ginger can be spicy! Avoid this ingredient if you are spice averse.
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon agave
- 1 lime, zested
- 1/2 lime, juiced
- 1/2-inch piece of ginger, peeled and grated, optional
- 2 cups cooked brown rice, cooled
- 1 cup shelled edamame, blanched and shocked
- 1 celery stick, sliced on the bias
- 1 green scallion, sliced on the bias
- Salt, to taste
- In a small bowl, make dressing by whisking together oil, soy sauce, agave, lime zest and juice, and ginger, if using.
- Place rice in a large bowl. Fold in dressing, edamame, celery, and scallions. Salt to taste.
- Pasta/Noodle, Side Dishes
- Other Asian
- Serves 4-6
- Cook Time
- 1 hour