Edamame Cucumber Salad with Crispy Rice
Fresh, crunchy, and bursting with bold flavor—this is the salad that steals the show.
If you’re craving something vibrant, satisfying, and just a little unexpected, this Edamame Cucumber Salad with Crispy Rice delivers on every level. It’s the perfect balance of crisp cucumbers, creamy avocado, fresh herbs, and protein-packed edamame—all tossed in a tangy, slightly sweet dressing with a hint of heat.
But the real star? That golden, crunchy crispy rice. It adds texture, depth, and a savory bite that takes this salad completely over the top.
It’s light yet filling, simple yet elevated—exactly the kind of recipe we keep coming back to.
And just like everything we create—from a thoughtfully curated cookie gift box to our fan-favorite cookie decorating kit—we believe great food should feel as good as it tastes. At our feeling good bakery, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
Why You’ll Love This Salad
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Fresh + crunchy with layers of texture
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Sweet, savory, tangy, and a little spicy
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Plant-based friendly (easy to keep fully vegan)
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Perfect for lunch, dinner, or entertaining
Pair it with one of our dessert boxes or a curated cookie assortment to round out the perfect meal.
Ingredients
Crispy Rice
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1 cup cooked white rice (cooled)
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1 tbsp neutral oil
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2 tsp tamari
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2 tsp chili crisp oil
Salad
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4 Persian cucumbers (chopped)
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½ bunch fresh mint
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½ bunch fresh cilantro
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4 scallions
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1 cup shelled edamame
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3–4 radishes (thinly sliced)
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1 avocado (diced)
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Sesame seeds
Dressing
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¼ cup soy sauce
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¼ cup rice vinegar
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2 tbsp neutral oil
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1 tbsp brown sugar
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Juice of ½ lime
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1 garlic clove (grated)
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½-inch fresh ginger (grated)
Instructions
1. Make the Crispy Rice
In a bowl, toss cooled rice with oil, tamari, and chili crisp oil.
Spread onto a baking sheet in an even layer.
Bake at 400°F for about 40 minutes, tossing every 10 minutes, until golden and crispy. Let cool completely—it crisps up even more as it cools.
2. Prep the Salad
Chop cucumbers, herbs, scallions, radishes, and avocado.
Add everything to a large bowl with the edamame.
3. Make the Dressing
Whisk together soy sauce, rice vinegar, oil, brown sugar, lime juice, garlic, and ginger until smooth and well combined.
4. Assemble
Add crispy rice to the salad, drizzle with dressing, and toss gently.
Finish with a sprinkle of sesame seeds.
5. Serve and enjoy. Xo
Tips for the Best Crispy Rice Salad
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Start with cold rice
Day-old rice works best for maximum crunch. -
Don’t skip tossing while baking
This ensures even crisping and golden edges. -
Add crispy rice last
Keeps it crunchy and prevents sogginess. -
Balance the dressing
Taste and adjust—add more lime for brightness or a pinch of sugar for balance. -
Serve immediately
This salad shines when freshly tossed.
Make It a Moment
This salad is perfect on its own, but if you’re hosting or just want to elevate the experience, don’t forget something sweet. From mini cookies to beautifully packaged cookie gift boxes, we make it easy to turn everyday meals into something memorable.
Looking for gifts or treats to share? Explore our brownie subscription box, cookie of the month club, or a fun cookie kit for a hands-on experience. Whether it’s bulk cookies for a gathering or thoughtfully curated vegan gifts, there’s something for everyone.
Final Thoughts
Fresh, flavorful, and full of texture, this Edamame Cucumber Salad with Crispy Rice is anything but ordinary. It’s the kind of dish that feels nourishing, exciting, and just a little indulgent—all at once.
Simple ingredients, bold flavors, and a satisfying crunch in every bite.
Serve it up, share it, and don’t forget dessert. 💛