Print

Edamame & Forbidden Rice Salad Recipe

4.8 from 66 reviews

This refreshing Edamame & Forbidden Rice Salad combines nutty black rice with vibrant edamame, creamy avocado, and crisp cucumber, tossed in a zesty and slightly spicy lime-ginger dressing. Perfect as a nutritious and flavorful vegetarian meal or side dish that’s easy to prepare and packed with wholesome ingredients.

Ingredients

Scale

Salad

  • 1.5 cups black rice (cooked)
  • 2 cups shelled edamame (thawed)
  • 1 avocado (diced)
  • 2 cucumbers (diced)
  • 1 cup cilantro (finely chopped)
  • 1 tbsp sesame seeds

Dressing

  • 1 lime (juice and zest)
  • 1 garlic clove (minced)
  • 1 tbsp fresh ginger (minced)
  • 1/2 tsp red chili flakes
  • 1 tbsp tamari
  • 1/2 tbsp sesame oil
  • 1 tbsp maple syrup

Instructions

  1. Prepare the dressing: In a small bowl, combine the lime juice and zest, minced garlic, minced ginger, red chili flakes, tamari, sesame oil, and maple syrup. Whisk thoroughly until the mixture is well blended and emulsified, creating a zesty, spicy dressing.
  2. Combine the salad: In a large mixing bowl, add the cooked black rice, thawed shelled edamame, diced avocado, diced cucumber, finely chopped cilantro, and sesame seeds. Pour the dressing over the ingredients and gently toss everything together until the salad is evenly coated.
  3. Serve: Transfer the salad to serving bowls or plates and enjoy immediately for the freshest taste and texture.

Notes

  • Cook the black rice ahead of time and allow it to cool before assembling the salad.
  • For extra crunch, toast the sesame seeds lightly before adding.
  • This salad can be stored in the refrigerator for up to 2 days but is best served fresh due to avocado.
  • Adjust chili flakes to your preferred level of spice.
  • Use gluten-free tamari to keep this salad gluten-free.

Keywords: Edamame salad, Forbidden rice salad, Black rice salad, Vegan salad, Gluten-free salad, Healthy rice salad, Asian-inspired salad