Brown rice edamame salad with carrots

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Brown rice edamame salad with carrots is great warm, room temp or cold and leftovers are an excellent lunch!

On our first date, my now husband took me to a sushi restaurant. He asked if I liked edamame, to split as an appetizer, and I enthusiastically said “Yes!”

When they brought it to the table, however, I realized I’d never actually eaten it in the pods.

I’d had friends at college who would get it that way sometimes, but I myself had never picked up a pod and I didn’t have a clue what to do with it.

I knew you didn’t eat the outside, just those delicious beans in the middle, but I wasn’t sure how you got at them. Does it split open on the side? Do I use a knife? Do I bite into it? No idea.

So I talked and sipped my drink and folded my napkin and stalled so I could watch as he ate the first few pieces. Then I picked one up and gave it a whirl.

I’m happy to say I didn’t make a fool of myself – he didn’t know until I told him months later that I was clueless on how to eat it. Whew!

And now it’s one of my favorite tasty, salty snacks.

We still love to split edamame at sushi restaurants, but at home, I use the frozen kind that’s already out of the shell. So fast, so easy. No experience needed.

Edamame, brown rice and carrots go into this salad, which is topped with my favorite Asian-style soy ginger dressing. It takes just 5 minutes to shake up and it’s so delicious. We put it on everything!

You can serve this salad warm, at room temperature or chilled. It makes a great side to take to a neighborhood party or to a friend, or just to prep ahead and let it hang out until you’re ready to eat.

This brown rice edamame salad goes wonderfully with grilled or broiled fish or chicken, and the leftovers make a perfect lunch.

You can even add some chopped peanuts to this and call it a light vegetarian dinner. Or add some leftover rotisserie chicken to the mix and make it a full-on carnivore dinner salad.

So many options but delicious every way. And no pesky pods. 😉

Enjoy!

Brown rice edamame salad with carrots

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Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes

Serves 4 servings     adjust servings

Brown rice salad with edamame, carrots and an easy soy ginger dressing!

Ingredients

• 1 cup brown rice
• 1 1/2 cups frozen edamame, cooked
• 1 heaping cup matchstick carrots
• 1/4 cup green onions, sliced, light green and green parts only
• Soy-ginger dressing (just 5 minutes to make!)
• Sesame seeds, for garnish, if desired

Instructions

1. Cook the brown rice.
2. Meanwhile, cook the edamame. I add mine, still frozen, to boiling water and let cook for 5-6 minutes, then drain. Check your package directions.
3. Mix up the soy ginger dressing.
4. Add the edamame to a bowl with the carrots and sliced green onions. Once the rice is ready, add that to the bowl and mix everything together.
5. Pour the dressing over the salad. I start with about 2/3 of the jar and add more if needed.
6. Garnish with sesame seeds, if desired. Enjoy warm, at room temperature or cold from the fridge!

Recipe Notes

You can add chopped peanuts to make this a vegetarian main dish. Or fold in some leftover or rotisserie chicken and make it a dinner.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 228kcal Calories from fat 31
% Daily Value
Total Fat 3g	5%
Saturated Fat 0g	0%
Sodium 25mg	1%
Carbohydrate 42g	14%
Dietary Fiber 4g	16%
Sugars 2g
Protein 8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g