Skinnymixer’s Crunchy Asian Rice Salad features in the Sides of the cookbook SkinnyAsia 2.
If you’re a fan of the Mexican Rice Salad from SkinnyEntertaining, this one’s for you!
Our Asian-inspired version combines nutty brown rice and edamame with loads of colourful, crunchy vegetables and a seriously good miso, ginger, sesame and lime dressing.
It serves 10, making it a brilliant salad for BBQs, entertaining or feeding a crowd.
For meal prep, we recommend keeping the dressing separate to keep it fresh for a couple of days.
What ingredients you will need
- brown rice
- honey
- light soy sauce
- olive oil
- rice wine vinegar
- roasted sesame oil
- toasted sesame seeds
- white miso paste
- frozen edamame beans, shelled
- fresh ginger
- garlic
- capsicum
- carrot
- cucumber
- fresh lime juice
- red or white cabbage
- spring onion
- ground black pepper
This page exists to help people find what cookbook the Crunchy Asian Rice Salad is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
What Edamame Should I Buy?
Look for shelled edamame beans rather than whole edamame pods.
You’ll generally find them in the freezer section.
The beans themselves are eaten, but the tough outer pods of whole edamame aren’t.
If you can only find edamame in the pod, cook according to the packet directions and remove the beans before adding them to the salad.
Keep the Vegetables Small & Crunchy
You can cut the salad ingredients however you like, but we LOVE a small, fairly uniform dice for this recipe.
It means every spoonful gets a little bit of:
- Rice
- Edamame
- Cucumber
- Capsicum
- Cabbage
- Carrot
- Spring onion
It also makes this salad really easy to serve when you’re feeding a crowd.
Making it Ahead? Keep the Dressing Separate
This is the biggest tip for this salad.
If you’re not serving it immediately, prepare the salad and dressing separately and keep both refrigerated.
Add the dressing when you’re ready to serve.
This keeps the vegetables crunchy and stops the rice from soaking up all that beautiful dressing while it sits.
You can even put the dressing on the table and let everyone add their preferred amount.
Perfect for Entertaining
This recipe makes a generous 10 serves, so it’s ideal for:
- BBQs
- Family gatherings
- Entertaining
- Shared lunches
- Bringing a salad when you’re asked to “bring a plate”
And because the dressing can stay separate, it’s particularly handy when the salad needs to sit for a while before everyone eats.
What to Serve with Crunchy Asian Rice Salad
Turn it into a bigger SkinnyAsia 2 feast and serve it alongside:
- Karaage Chicken
- Japanese Yakiniku Pork Belly
It’s also a great fresh side for grilled chicken, beef, pork or seafood.
Dietary & Recipe Variations
LOW CARB
Replace the brown rice with cauliflower rice and use compliant sweetener.
SUPER SKINNY
Keep the dressing on the side and add a smaller amount to your individual serve.
PALEO
Use the Low Carb variation, omit the edamame and use the substitutions specified in SkinnyAsia 2.
LOW FODMAP
Omit the garlic, use garlic-infused olive oil and use only the green part of the spring onion. Replace honey with maple syrup.
HALVED / DOUBLED
The salad can be halved or doubled. For Thermo cooker batches, follow the water and edamame instructions in the book.
Get the Recipe
The complete Crunchy Asian Rice Salad, including Thermo cooker and conventional methods and all dietary variations, is available in SkinnyAsia 2.
From the Testing Team
- Kaz M. – This is absolutely delicious!!!! I qas going to halve this, but so so glad i didn’t
- Angie G. – This salad tasted absolutely delicious Served as a side with tandoori chicken. Loved the salad dressing. I didn’t mix the salad and the dressing together but rather served them separately. There’s heaps of salad, which I will be enjoying for lunch over the next few days so will drizzle the sauce over per each serve. This salad would make a great meal prep.
- Krisha G. – Very yummy. I didn’t have cabbage. I used canned Edamane. Very delicious. I served warm.
- Eleni S. – Served this with the Chinese honey chicken. Great pairing!
Some other Thermomix Salad recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- brown rice
- honey
- light soy sauce
- olive oil
- rice wine vinegar
- roasted sesame oil
- toasted sesame seeds
- white miso paste
- frozen edamame beans
- fresh ginger
- garlic
- capsicum
- carrot
- cucumber
- fresh lime juice
- red or white cabbage
- spring onion
- ground black pepper
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Can I make Crunchy Asian Rice Salad ahead?
Yes. Cook and cool the rice and prepare the vegetables and dressing ahead, but for the crunchiest result, store the dressing separately and toss it through shortly before serving.
Can I use white rice instead of brown rice?
Brown rice is used for its slightly nutty flavour and firmer texture, which works beautifully in this salad. If substituting another rice, cook it according to its packet directions and make sure it’s completely cooled and well drained before combining with the vegetables.