Brown Rice Salad with Edamame and Miso Dressing Recipe

Prep Time 20 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: , ,
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
    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. 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.
    2. Prepare the Edamame
  2. 2
    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.
    3. Chop the Vegetables
  3. 3
    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.
    4. Make the Miso Dressing
  4. 4
    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.
    5. Assemble the Salad
  5. 5
    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.
    6. Garnish & Serve
  6. 6
    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
Read it online: https://petitepanini.com/recipe/brown-rice-salad-with-edamame-and-miso-dressing-recipe/