If you are craving something fresh, crunchy, and packed with vibrant flavors, then you have to try this Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe. It’s a delightful blend of textures and colors, where golden, crispy rice meets tender broccoli, crisp cucumber, creamy avocado, and bright radishes—each bite bursting with freshness and a hint of savory soy dressing. This dish is a celebration of wholesome ingredients coming together in perfect harmony, making it an absolute joy to eat any time of the year.
Ingredients You’ll Need
To make this salad truly shine, you only need a handful of simple, fresh ingredients, each thoughtfully chosen to bring texture, flavor, and color to the bowl. Every element plays an essential role, whether it’s the crunch from toasted peanuts or the bright freshness from herbs, making this recipe both easy and satisfying to prepare.
- 350 g cooked basmati or long grain rice: The base of crispy rice that transforms into golden, crunchy bites when baked.
- 20 ml neutral oil: Helps coat the rice for that perfect crispiness without overpowering flavor.
- 20 ml soy sauce or tamari: Adds savory depth and umami to the rice.
- 1 medium cucumber: Diced for a refreshing, hydrating crunch.
- 1 small avocado: Adds creamy softness to balance the crisp vegetables.
- 100 g edamame: Tender green beans full of protein and vibrant color.
- 10 radishes: Thinly sliced into matchsticks for peppery bite and bright pink accents.
- 200 g tenderstem broccoli: Lightly blanched for tender-crisp texture and a pop of green.
- 2 small spring onions/scallions: Finely chopped for mild onion flavor.
- A handful of mint and/or coriander: Fresh herbs to brighten every forkful.
- 50 g toasted peanuts, roughly chopped: Adds crunch and nutty richness.
- 10 ml toasted sesame oil or chili oil (or both): Brings fragrant, toasty warmth or a gentle kick.
- 15 ml neutral oil (like grapeseed): For the dressing base, smooth and light.
- 20 ml soy sauce or tamari: Boosts the dressing’s savory notes.
- 10 ml maple syrup: Balances the dressing with a hint of natural sweetness.
- 15 ml rice wine vinegar: Adds tang to lift all the flavors.
How to Make Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe
Step 1: Getting the Rice Crispy
Preheat your oven to 200° C / 390° F and grab a large baking tray. In a large mixing bowl, toss the cooled cooked rice with neutral oil and soy sauce, ensuring every grain is lightly coated. Spread the rice evenly on the tray in a single layer. Bake for about 30 minutes, giving the rice a good toss halfway through so it crisps up beautifully and evenly. When it comes out of the oven, it will be golden and crunchy and will crisp further as it cools down, setting the stage for glorious crispy bites in your salad.
Step 2: Preparing The Broccoli
While the rice is baking, cut your tenderstem broccoli into bite-sized pieces by separating florets from the stems and halving the stems if they are thick. Bring a pot of water to a boil and quickly blanch the broccoli for about 3 minutes until tender but still retaining a slight bite. Drain immediately and plunge the broccoli into cold water to keep its vibrant green color and fresh crunch. Drain well and set aside.
Step 3: Cooking The Edamame
Bring your pot of water back to a boil and add the frozen edamame. Cook for about 10 minutes until tender. Like the broccoli, plunge the edamame into cold water to preserve color and texture, then drain thoroughly. These little green gems add a lovely protein boost and a satisfying pop of texture.
Step 4: Chopping Fresh Vegetables and Herbs
Dice the cucumber and creamy avocado, and cut the radishes into elegant matchsticks to add crunch and peppery freshness. Finely chop the spring onions and handfuls of mint and/or coriander to distribute fresh, herbal brightness throughout the salad.
Step 5: Making The Dressing
In a small bowl, whisk together toasted sesame oil or chili oil (or a combination), neutral oil, soy sauce, maple syrup, and rice wine vinegar. This dressing is balanced with sweet, savory, and tangy notes that tie the salad together with a gentle zing and richness.
Step 6: Assembling The Salad
Combine all the prepared vegetables, herbs, and edamame in a large bowl and gently toss with the dressing to coat each ingredient. Transfer the salad to a serving platter or divide it between bowls to get ready for the grand finale.
Step 7: Adding The Crispy Rice and Peanuts
Top your salad generously with the cooled crispy rice, followed by a sprinkle of roughly chopped toasted peanuts that bring crunch and nutty depth. This finishing touch provides the contrast that makes this Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe utterly irresistible.
How to Serve Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe
Garnishes
For a perfect finishing touch, add extra chopped mint, coriander, or even a light drizzle of soy or chili oil. Thinly sliced spring onions or extra toasted peanuts on top will also add a beautiful texture and visual appeal that makes this salad pop.
Side Dishes
This salad is fabulous on its own as a light meal but pairs wonderfully with grilled tofu or tempeh for extra protein. Alternatively, serve alongside steamed dumplings or crispy vegetable spring rolls to complement the crisp textures and bold flavors.
Creative Ways to Present
Consider serving this salad in individual glass jars for a charming picnic treat or layering it in bowls topped with crispy rice to show off the colorful layers. Wrapping the salad in large lettuce leaves or rice paper rolls is another fun and interactive way to enjoy the fresh ingredients.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the crispy rice separate and add it when serving to maintain its delightful crunch.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended due to the texture changes of the fresh vegetables and crispy rice.
Reheating
If you want to enjoy the meal warm, reheat the blanched vegetables and edamame gently in a pan or microwave, but keep the crispy rice and fresh veggies separate until serving.
FAQs
Can I use different types of rice for this recipe?
Absolutely! While basmati or long grain rice works best for crispiness, you can experiment with jasmine or even short grain rice, though the texture may vary slightly.
Is this salad suitable for vegans?
Yes, this Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe is completely vegan, especially if you choose tamari over soy sauce to ensure gluten-free options.
How can I add protein to make it a heartier dish?
Add grilled tofu, tempeh, or even some roasted chickpeas for a boost of protein to transform the salad into a fulfilling main course.
Can I prepare this salad ahead of time?
You can prep all the vegetables and dressing in advance, but it’s best to wait to bake the rice and toss everything together right before serving for maximum crunch and freshness.
What can I substitute if I don’t have edamame?
Shelled peas or cooked green beans can provide a similar pop of green and texture if you can’t find edamame at your local store.
Final Thoughts
This Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe is one of those dishes that feels like a celebration with every bite. It’s fresh, crunchy, colorful, and satisfying, making it perfect for a quick lunch, a potluck, or a light dinner. I hope you give this recipe a try—you might just find yourself reaching for it again and again when craving something both nourishing and delicious.
Print
Crispy Rice Salad with Edamame, Broccoli, and Fresh Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
A vibrant and healthy crispy rice salad featuring baked basmati rice, tenderstem broccoli, edamame, fresh cucumber, avocado, and radishes, tossed in a flavorful soy and sesame dressing and topped with toasted peanuts for a satisfying crunch. Perfect as a light meal or a side dish.
Ingredients
Rice and Dressing
- 350 g / 12 oz (about 3 cups) cooked basmati or long grain rice
- 20 ml / 4 tsp neutral oil (e.g., grapeseed or vegetable oil)
- 20 ml / 4 tsp soy sauce or tamari
- 10 ml / 2 tsp toasted sesame oil or chili oil, or both
- 15 ml / 1 tbsp neutral oil (like grapeseed)
- 20 ml / 1.5 tbsp soy sauce or tamari, more to taste
- 10 ml / 2 tsp maple syrup
- 15 ml / 1 tbsp rice wine vinegar
Vegetables and Herbs
- 1 medium cucumber
- 1 small avocado
- 100 g / 3.5 oz edamame (frozen)
- 10 radishes
- 200 g / 7 oz tenderstem broccoli
- 2 small spring onions/scallions
- A handful of fresh mint and/or coriander
Garnish
- 50 g / 1/3 cup toasted peanuts, roughly chopped
Instructions
- Preheat and prepare: Preheat your oven to 200° C / 390° F (no fan). Prepare a large baking tray for the rice and bring a pot of water to a boil. Have a bowl of cold water and a spider strainer ready for blanching vegetables.
- Bake the rice: In a mixing bowl, combine the neutral oil and soy sauce. Add the cooled, cooked rice and toss well to coat evenly. Spread the rice on the baking tray in a single layer. Bake for about 30 minutes, tossing the rice halfway through to ensure even crisping. After baking, remove from the oven and let it cool slightly; the rice will become crispier as it cools.
- Cook broccoli: Cut the tenderstem broccoli into bite-size pieces, separating florets from thicker stems. Once the water is boiling, add the broccoli and simmer for approximately 3 minutes until tender but still crisp. Immediately transfer the broccoli to the cold water bowl using a wire spoon to stop cooking, then drain thoroughly.
- Cook edamame: Bring the pot of water back to a boil. Add the frozen edamame and cook for about 10 minutes until tender. Drain and plunge into the cold water bowl to keep their bright color. Drain well once cooled.
- Prepare fresh vegetables: Dice the cucumber and avocado into bite-sized pieces. Cut the radishes into matchsticks. Finely chop the spring onions and herbs.
- Make dressing: In a small bowl, whisk together the toasted sesame oil (or chili oil), neutral oil, soy sauce, maple syrup, and rice wine vinegar until well combined.
- Combine salad: In a large mixing bowl, combine the blanched broccoli, cooked edamame, diced cucumber, avocado, radishes, spring onions, and herbs. Pour the dressing over the salad and toss gently to coat everything evenly. Transfer the salad to a serving platter or divide it between individual bowls.
- Serve with crispy rice and peanuts: Top the dressed salad with the cooled, crispy baked rice and generously sprinkle with the roughly chopped toasted peanuts. For a more substantial meal, serve alongside or topped with tofu.
Notes
- Ensure the rice is fully cooled before tossing with oil and soy sauce to achieve maximum crispiness when baking.
- The addition of tofu can make this salad a fulfilling main dish.
- Adjust the amount of soy sauce or tamari in the dressing to your taste, especially if you prefer a lower sodium option.
- Chilling the cooked vegetables in cold water immediately after boiling preserves their bright color and crunchiness.
- You can substitute herbs according to preference, such as using just mint or coriander or mixing both.
