Brown Rice Salad with Edamame and Miso Dressing Recipe

When it comes to wholesome meals that strike a perfect balance between flavor, nutrition, and convenience, few dishes can compete with a Brown Rice Salad with Edamame and Miso Dressing. This recipe isn’t just another salad — it’s a complete, protein-packed meal that combines hearty grains, vibrant vegetables, and a silky, umami-rich dressing.

Whether you’re looking for a quick weeknight dinner, a healthy lunchbox option, or a dish to impress at your next picnic, this salad delivers. It’s light yet satisfying, naturally vegan, and can be customized to fit your taste preferences. In this post, we’ll cover everything from the ingredients and preparation to storage tips, variations, and serving suggestions — making it your ultimate guide to mastering this dish.

Why Choose Brown Rice Salad with Edamame and Miso Dressing?

There are countless salad recipes out there, so why choose this one? Here are some reasons why this dish deserves a spot in your kitchen:

1. Nutrient-Rich – Brown rice provides complex carbohydrates and fiber, while edamame adds plant-based protein, making this salad filling and energizing.
2. Balanced Flavors – The nutty base of brown rice pairs beautifully with crisp vegetables, while the miso dressing adds savory depth with a touch of sweetness.
3. Versatile – Perfect for meal prep, picnics, or as a light side dish for grilled mains.
4. Customizable – Swap veggies, adjust the dressing, or add proteins like tofu or chicken depending on your dietary needs.
5. All-Season Appeal – Enjoy it chilled in summer or slightly warm in cooler months.

Key Ingredients and Their Benefits

1. Brown Rice

Brown rice is a whole grain that retains the bran and germ, making it more nutritious than white rice. It’s rich in fiber, magnesium, and antioxidants, which support digestion and long-term health. The nutty flavor adds depth to the salad while keeping you full for longer.

2. Edamame

Edamame, or young soybeans, are a powerhouse of plant-based protein. They’re also a great source of folate, iron, and omega-3 fatty acids. Their bright green color and tender texture add both visual appeal and nutritional punch.

Related Recipes

Egg Curry with Coconut & Mustard Seeds Recipe

50 mins Intermediate

Summer Squash Sauté with Garlic & Lemon Recipe

20 mins Beginner

Roasted Red Pepper Crostini Recipe

40 mins Beginner

3. Crisp Vegetables

Cucumber, carrot, and red bell pepper provide crunch, freshness, and vibrant color. Each brings unique vitamins and antioxidants, making the salad not only delicious but also supportive of overall health.

4. Green Onions

Green onions (or scallions) add a subtle onion flavor without overpowering the dish. They bring freshness that balances the richness of the miso dressing.

5. Miso Dressing

The star of the recipe, miso dressing, is a creamy, umami-rich blend of white miso paste, sesame oil, rice vinegar, soy sauce, and maple syrup. It ties all the ingredients together, making each bite flavorful and satisfying.

How to Make Brown Rice Salad with Edamame and Miso Dressing

Step 1: Cooking the Brown Rice

Start by rinsing your brown rice under cold water to remove excess starch. In a pot, combine rice with water, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes until the rice is tender but still slightly chewy. Let it rest for 10 minutes before fluffing with a fork.

Tip: If you have a rice cooker or Instant Pot, use it for convenience and consistent results.

Step 2: Preparing the Edamame

Bring a small pot of water to a boil. Add the shelled edamame and cook for 3–4 minutes until tender and bright green. Drain and set aside. If you prefer, you can steam them instead.

Step 3: Chopping the Vegetables

Dice cucumber and bell pepper into small cubes, julienne or grate the carrot, and finely slice the green onions. Keep everything bite-sized to ensure a good mix in every spoonful.

Step 4: Making the Miso Dressing

In a small bowl, whisk together white miso paste, sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and garlic. Add warm water gradually until the dressing reaches a smooth, pourable consistency. Taste and adjust as needed — more vinegar for tang, more maple syrup for sweetness, or more miso for saltiness.

Step 5: Assembling the Salad

In a large mixing bowl, combine the cooked rice, edamame, cucumber, bell pepper, carrot, and green onions. Pour the miso dressing over the top and toss gently until everything is evenly coated.

Step 6: Garnishing and Serving

Sprinkle toasted sesame seeds on top for crunch and nutty flavor. Serve warm, at room temperature, or chilled straight from the fridge.

Tips for Perfecting This Salad

1. Cool the Rice Before Mixing – Warm rice can cause the vegetables to wilt and absorb too much dressing. Let the rice rest or spread it out on a tray to cool.
2. Toast Sesame Seeds – Toasting enhances their nutty flavor and adds a delightful crunch.
3. Make Ahead Friendly – This salad holds up well in the fridge for up to 3 days, making it ideal for meal prep. Store the dressing separately for the freshest taste.
4. Balance Flavors – Taste as you go! Adjust the dressing to match your personal flavor preferences.

Variations to Try

• Protein Boost: Add baked tofu, grilled chicken, or shrimp for extra protein.
• Grain Swap: Replace brown rice with quinoa, farro, or barley for a new twist.
• Spicy Kick: Add a drizzle of sriracha or sprinkle red chili flakes into the dressing.
• Extra Crunch: Top with roasted chickpeas, sliced almonds, or crushed peanuts.
• Seasonal Touch: Swap bell peppers for cherry tomatoes in summer or roasted root vegetables in fall.

Serving Suggestions

This salad is incredibly versatile and can be enjoyed in many ways:

• As a Main Dish: Serve a hearty portion for lunch or dinner, especially with added protein.
• As a Side Dish: Pair with grilled salmon, teriyaki chicken, or roasted vegetables.
• For Entertaining: Prepare a large batch and serve at picnics, potlucks, or dinner parties — it holds up well and looks stunning on the table.
• Lunchboxes & Meal Prep: Portion into containers for ready-to-go, healthy lunches during the week.

Nutritional Benefits

A serving of Brown Rice Salad with Edamame and Miso Dressing provides:

• High fiber from brown rice, supporting digestion and satiety.
• Plant-based protein from edamame, making it ideal for vegetarians and vegans.
• Antioxidants and vitamins from fresh vegetables.
• Healthy fats from sesame oil, which support heart health.

This balance makes it not only delicious but also a smart choice for anyone focusing on healthy eating.

Storage and Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Meal Prep: Cook rice and prepare dressing in advance. Assemble just before serving for the best texture.
• Freezing: Not recommended, as fresh vegetables and miso dressing don’t freeze well.

Conclusion

A Brown Rice Salad with Edamame and Miso Dressing is more than just a salad — it’s a balanced, nutrient-dense meal that’s easy to make, endlessly versatile, and absolutely delicious. Whether you’re prepping lunches for the week, putting together a quick dinner, or contributing a dish to a gathering, this recipe delivers flavor, freshness, and satisfaction every time.

Healthy Recipes

Brown Rice Salad with Edamame and Miso Dressing Recipe

Print Recipe

Pin Recipe

0 Add to Favorites

Cooking Method: Stovetop Cuisine: Japanese Courses: Dinner, Lunch, Snacks

Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr Difficulty: Beginner Cooking Temp: 100  C Servings: 4 Best Season: Summer, Spring

Description

This Brown Rice Salad with Edamame & Miso Dressing is a wholesome, protein-rich dish that blends nutty brown rice with crisp vegetables, tender edamame, and a creamy miso-based dressing. Perfect for meal prep, picnics, or light lunches, this refreshing salad offers a balance of flavors — savory, tangy, and slightly sweet. It’s quick, healthy, and naturally vegan, making it a go-to for anyone looking for a nutrient-packed meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad Base

• 1 ½ cups brown rice (uncooked, rinsed)
• 3 cups water (for cooking rice)
• 1 ½ cups shelled edamame (fresh or frozen)
• 1 medium cucumber (diced, skin on for crunch)
• 1 medium carrot (julienned or grated)
• 1 medium red bell pepper (diced)
• 3 stalks green onions (thinly sliced)
• 2 tbsp toasted sesame seeds

For the Miso Dressing

• 2 tbsp white miso paste (mild and slightly sweet)
• 2 tbsp rice vinegar
• 1 ½ tbsp toasted sesame oil
• 1 tbsp soy sauce (low-sodium)
• 1 tbsp maple syrup (or honey, if not vegan)
• 1 tsp fresh ginger (grated)
• 1 clove garlic (minced)
• 3 tbsp warm water (to thin the dressing)

Instructions

Cook the Brown Rice

1. Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with water and bring to a boil over medium heat. Lower the heat, cover, and simmer for 30 minutes until tender. Turn off the heat and let rest, covered, for 10 minutes before fluffing with a fork.

Prepare the Edamame

1. If using frozen edamame, bring a small pot of water to a boil. Add edamame and cook for 3–4 minutes until tender but still bright green. Drain and set aside.

Chop the Vegetables

1. Dice the cucumber and bell pepper into small bite-sized cubes. Julienne or grate the carrot, and slice green onions thinly. Set aside in a large mixing bowl.

Make the Miso Dressing

1. In a small bowl, whisk together miso paste, rice vinegar, sesame oil, soy sauce, maple syrup, grated ginger, and minced garlic. Add warm water gradually until the dressing reaches a pourable consistency. Taste and adjust for sweetness, saltiness, or tang.

Assemble the Salad

1. In a large salad bowl, combine the cooked brown rice, edamame, cucumber, carrot, bell pepper, and green onions. Pour the miso dressing over the salad and toss well until evenly coated.

Garnish & Serve

1. Sprinkle toasted sesame seeds on top. Serve slightly warm, room temperature, or chilled.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Dressing can be made ahead and kept separately.

Variations:

• Add avocado slices for creaminess.
• Swap brown rice with quinoa for a quicker option.
• Add roasted tofu or chickpeas for extra protein.

Make Ahead Tip: Cook the rice and dressing the night before for faster assembly.

Keywords: healthy salad, vegan meal prep, miso dressing, protein-rich, brown rice recipe