Vegan Brown Rice Salad with Edamame and Mango
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 cup long-grain brown rice
- 1 ½ cups frozen shelled edamame
- 1 large ripe mango, peeled and diced into ½-inch pieces
- 1 english cucumber, diced
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp red pepper flakes
For serving
- 2 tbsp toasted sesame seeds (optional)
Instructions
- 1
Bring 2 1/4 cups of water to a boil in a medium saucepan over high heat. Add the brown rice and a pinch of salt, stir once, then reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 40–45 minutes.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes. Spread the cooked rice in an even layer in a large mixing bowl and let it cool to room temperature, about 15 minutes — spreading it out speeds cooling and keeps the grains separate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!