Crispy rice salad with edamame, cucumber, shredded vegetables, peanuts and chicken.
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Crispy Rice & Edamame Salad (Gluten-Free, Dairy-Free)

ByMelanie
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Crispy rice and edamame salad with cucumber, carrots, peanuts and sesame-lime dressing. This gluten-free, dairy-free lunch uses tamari and chilled cooked rice.

Serving suggestions

Serve this colorful salad as soon as the crisp rice is tossed with the vegetables and dressing. For lunches prepared ahead, pack the components separately and combine just before eating.

Tips for making this recipe

Spread the rice in a thin layer and break apart large clumps so it can crisp in places. Check it near the end of baking, and use gluten-free tamari in both the rice and dressing.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions

Why you’ll love this recipe

  • The ingredient combination. Shelled edamame, rice vinegar and cooked form the base of this salad.
  • Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
  • A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

  • Rimmed baking sheet
  • Whisk
  • Mixing bowl
  • Parchment paper
  • Knife and cutting board
  • Measuring cups and spoons

Ingredient notes

  • Grains and starches. Measure cooked in the form named in the card. A cooked measure is different from a dry measure.
  • Prepare before you start. Measure shelled edamame, rice vinegar and cooked and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
  • Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.

Crispy rice salad with edamame, cucumber, shredded vegetables, peanuts and chicken.
Melanie

Crispy Rice & Edamame Salad

Crispy rice and edamame salad with cucumber, carrots, peanuts and sesame-lime dressing. This gluten-free, dairy-free lunch uses tamari and chilled cooked rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Calories: 408
Ingredients Method Nutrition Notes

Ingredients
  

Salad and crispy rice
  • 3 cups cooked, chilled long-grain rice
  • 1 tablespoon avocado oil
  • 1 tablespoon gluten-free tamari for the rice
  • 2 cups shelled edamame cooked and cooled
  • 1 English cucumber diced
  • 1 cup shredded carrots
  • 3 green onions sliced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped roasted peanuts
Sesame-lime dressing
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon gluten-free tamari for the dressing
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger

Method
 

  1. Heat oven to 425°F. Line a large rimmed baking sheet with parchment.
  2. Toss cold rice with avocado oil and the tamari listed for the rice. Spread thinly on the pan, breaking up large clumps.
  3. Bake 30-40 minutes, stirring after 15 minutes, until golden and crisp in places. Watch closely near the end.
  4. Whisk the dressing ingredients. Combine edamame, cucumber, carrots, green onions, and cilantro in a large bowl.
  5. Let rice cool slightly. Fold into the vegetables with dressing and peanuts, then serve immediately.

Nutrition

Calories: 408kcalCarbohydrates: 53gProtein: 16.5gFat: 15.8gFiber: 6.9g

Notes

For meal prep, keep rice, vegetables, and dressing separate until serving. Use cooked rice that was promptly cooled and refrigerated.
Baking takes 30-40 minutes. The displayed total uses 40 minutes and assumes the rice and edamame are already cooked and cooled.
Estimated nutrition: Per 1/4 recipe, including all dressing and peanuts; calculated with 3 cups cooked rice, 2 cups cooked shelled edamame and a 300 g cucumber. Values are calculated from USDA ingredient data and reference product labels; brands, substitutions and measured yield can change them.
Ingredient arithmetic rechecked October 27, 2026. Calories and macros are estimates per serving; all measured oil is included.
Time-saving option: Use plain precooked or microwave rice in the cooked amount listed. Follow the package heating directions and choose a product that fits your dietary needs. Cool promptly and refrigerate before using; start with cold rice for crisping.

Tried this recipe?

Let us know how it was!

Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Can I prepare the components separately?

Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.

How should I use the calories and macros?

The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.

Photo credits

Photo: Averie Sunshine / Averie Cooks · Pinterest

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