Brown Rice Edamame Salad with Carrots
An easy brown rice salad with edamame, carrots and a delicious soy ginger dressing! It's a great side dish and can be served warm, room temperature or cold.
Yield: 4 servings
Ingredients
- 1 cup brown rice
- 1 ½ cups frozen edamame, cooked
- 1 heaping cup matchstick carrots
- ¼ cup green onions, sliced, light green and green parts only
- Sesame seeds, for garnish, if desired
For the dressing:
- ¼ cup canola oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon spicy chile and garlic sauce (see notes)
- 2 teaspoons fresh grated ginger (or sub a heaping ½ teaspoon of ground ginger)
Instructions
- Cook the brown rice according to the package instructions. (Or see my post on how to make perfect brown rice.)
- 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.
- Mix up the soy ginger dressing. Add all of the ingredients to a small jar or container with a tight-fitting lid. Cover and shake until well combined.
- 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.
- Pour the dressing over the salad. I start with about ⅔ of the jar and add more if needed.
- Garnish with sesame seeds, if desired. Enjoy warm, at room temperature or cold from the fridge.
Notes
Rice: I use and love brown rice, but you could also swap in white rice for this recipe if you prefer.
Edamame: As mentioned, I prefer the frozen, shelled edamame. It's just easy and ready to go. Follow the package instructions to cook your edamame so it's ready to use in this recipe.
Carrots: You can buy a bag of shredded matchstick carrots at the store. Or you could use a box grater and make your own carrot sticks.
Dressing: The dressing takes just 5 minutes to shake together in a jar and is so very flavorful. But of course, you could also substitute your favorite store-bought Asian-style dressing if you prefer.
Chili garlic sauce: You can sub about 1 teaspoon hot sauce and 1 teaspoon minced garlic for the chili garlic sauce in the dressing if you prefer. This comes out with a bit of a kick, medium heat I'd say, so adjust to your spice level liking.
Additions: 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.
Storage: This salad can be stored, covered, in the refrigerator for up to 2-3 days.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 23g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 129mg | Fiber: 6g | Sugar: 3g
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