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Asian Edamame and Brown Rice Salad with Avocado

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Asian Edamame and Brown Rice Salad with Avocado

Asian Edamame and Brown Rice Salad with Avocado

Jessica Braider
Your family will be super-charged after eating this sweet and tangy nutritious rice salad, inspired by a recipe from Today Show nutrition expert Joy Bauer. If you can’t find shelled edamame you can use frozen peas instead.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Salad, Side Dish
Cuisine Asian
Servings 6


  • 3/4 cup brown rice (quick-cooking or traditional)
  • 12 oz frozen shelled edamame about 2 1/2 cups, or use frozen peas
  • 3 carrots diced into 1/2-inch pieces
  • 3 scallions dark and light green parts, thinly sliced, or use 1/4 cup chives
  • 1/4 cup dried cranberries (preferably naturally sweetened)
  • 1 lime juice only, about 2 Tbsp.
  • 1 Tbsp reduced-sodium soy sauce (use wheat/gluten-free if needed)
  • 1 Tbsp rice vinegar or rice wine vinegar
  • 2 tsp. toasted sesame oil
  • 2 tsp. sweet Asian chili sauce, or use mango chutney or apricot jam
  • 1 tsp. sriracha (Vietnamese hot sauce) or use hot pepper sauce such as Tabasco
  • 1 avocado diced


  • Prepare the rice and edamame according to the package directions and drain the edamame.
  • In a large bowl, combine the rice, edamame, carrots, scallions, and dried cranberries.
  • In a small bowl, whisk together the lime juice, soy sauce, vinegar, oil, and sweet and hot chili sauces. Pour the dressing over the salad and gently stir in the avocado. The salad can be chilled for up to 2 days before serving, but add the avocado just before serving.


Do Ahead or Delegate: Cook the rice and edamame, dice the carrots, slice the scallions, juice the lime, prepare and refrigerate the dressing, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Serve it with extra sweet and hot chili sauce and with extra soy sauce. Cook the rice in ½ water and ½ coconut milk.
Tip: To finely dice a carrot, cut it in half to create two shorter pieces, then cut each half lengthwise down the middle, and set the flat sides down on a cutting board. Cut those quarters into 2 or 3 long pieces, depending on the carrot's size, and chop the long pieces into a smaller dice.
Nutritional Information Per Serving (% based upon daily values): Calories 264, Total Fat: 10g, 14.5%; Saturated Fat: 1g, 6%; Cholesterol: 0mg, 0%; Sodium: 156mg, 6.5%; Total Carbohydrate: 38g, 12.5%; Dietary Fiber: 7g, 25.5%; Sugar: 8g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, High Fiber, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Potluck/Buffet, Salads, Spring, Summer, Vegan, Vegetarian, Winter
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