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Home > Recipes of the Month > Crispy Edamame Salad

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Crispy Edamame Salad

Prep time: 15 min.     Total Time: 45 min.    
Servings: 2

Light, fresh and packed with texture, this Crispy Edamame Salad brings crunch, zest and a boost of plant-powered protein to your plate! With crispy baked rice, tender edamame and a creamy sesame dressing, it’s a flavorful mix of savory and refreshing—perfect for a quick, satisfying meal.

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Ingredients

For the salad:
  • 1 c. cooked white rice
  • 1 t. chili oil (or olive oil)
  • 1 T. ground cumin
  • 1 c. tofu (or chicken)
  • 1-2 small cucumbers, diced or sliced
  • ½ c. - 1 c. “ready to eat” edamame
  • 1/2 c. shredded carrot (optional)
  • 1 red pepper (thinly sliced or chopped)
  • a dash or two of cilantro, fresh or dried (optional)
For the creamy sesame dressing:
  • 1- 2 T. tahini
  • 1 t. tamari or soy sauce (optional)
  • 1 t. sesame, olive or avocado oil (optional)
  • 1 T. minced garlic + 1-2 T. ground ginger (pre-mixed)
  • 2 t. rice vinegar
  • 2-4 "fresh squeezes" of a lime (optional)
  • 1-2 t. maple syrup (optional)
vegan-icon-1

Directions

  1. Preheat the oven to 375°F. (If your oven takes longer to really heat up, you can bump it up to 400°F).
  2. Spread the cooked white rice onto a baking tray, drizzle with the chili oil and cumin, then stir to coat well. Bake for 25 minutes, or until it is noticeably crispy. Keep a close watch so that the rice doesn't burn!
  3. On a separate baking tray, spread tofu cubes or uncooked chicken (cut into strips before or after cooking), and bake for 20-25 minutes or until chicken reaches an internal temp of 165°F. 
  4. While the rice and tofu are in the oven, start to prepare the rest of the salad by mixing the dressing ingredients (tahini, tamari/soy sauce, oil, garlic and ginger mix, rice vinegar, lime juice and maple syrup) together in a small bowl.
  5. Once the rice and tofu are crispy, combine them in a large bowl with the diced or sliced cucumbers, herbs, edamame, shredded carrot (if using) and red pepper.
  6. Pour the dressing over the salad and toss so that the dressing is distributed evenly. Top with the cilantro, if using, and ENJOY!

Nutritional Information

Per Serving (calculated using 1 small cucumber, 1/2 c. edamame, 1 T. tahini, 1 t. maple syrup): 462 calories (162 from fat), 18 g total fat, 0 mg cholesterol, 268 mg sodium, 54 g carbohydrates, 9 g fiber, 10 g sugar, 21 g protein.

Exchanges: 3 starch, 1 vegetable, 3 ½ fat

VEGAN recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items in any form.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.

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