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Rice and Edamame Salad

4 to 6 servings

Side Dish, Salad

Refreshing make-ahead salad, perfect for lunch or as a side.

This light, colourful and refreshing salad is a great lunch box item or a perfect side dish for grilled fish or chicken. Flavours deepen over night, which offers a wonderful make-ahead option.

Brown Rice, Long Grain

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  • 2 cups (500 mL) cooked and cooled, long grain white or brown rice

  • 1 cup (250 mL) frozen, shelled edamame (green soy beans), thawed

  • 1 cup (250 mL) well rinsed bean sprouts

  • 1/2 cup (125 mL) finely chopped red pepper

  • 1/2 cup (125 mL) corn kernels

  • 1/4 cup (50 mL) chopped green onion

  • 1 tbsp (15 mL) soy sauce

  • 1 tbsp (15 mL) rice (or white wine) vinegar

  • 1 tbsp (15 mL) lime juice

  • 1 tsp (5 mL) toasted sesame oil

  • 1 tsp (5 mL) granulated sugar

  • 1 tsp (5 mL) wasabi paste

  • 1 tsp (5 mL) minced ginger

  • 2 tbsp (30 mL) canola oil


Step 1

  • In a large bowl, toss the rice with the edamame, bean sprouts, red pepper, corn and green onion.

Step 2

  • In a small bowl, whisk the soy sauce with vinegar, lime juice, sesame oil, sugar, wasabi paste and ginger, then gradually whisk in the canola oil.

  • Toss the salad with the soy dressing.

  • Reserve for up to 1 day in the refrigerator.

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