+

Wild Rice and Edamame Salad

Ingredients (13)

  • 1/2 cup blanched slivered almonds
  • 2 tablespoons white sesame seeds
  • 4 cups cooked wild rice (see Game Plan note)
  • 3 medium scallions, thinly sliced (white and light green parts only)
  • 2 cups shelled cooked edamame, thawed if frozen
  • 2 medium carrots, peeled and small dice
  • 1/2 cup dried cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • 1/4 cup rice vinegar, plus more as needed
  • 2 teaspoons honey
  • Kosher salt
  • Freshly ground black pepper
Try Amazon Fresh
Nutritional Information
  • Calories392
  • Fat21.56g
  • Saturated fat2.34g
  • Trans fat0.0g
  • Carbs42.39g
  • Fiber6.78g
  • Sugar11.77g
  • Protein11.87g
  • Cholesterol
  • Sodium20.85mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Wild Rice and Edamame Salad

Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.

Game plan: You’ll need to make the wild rice before you begin.

More wild rice recipes.

Instructions

  1. 1Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
  2. 2Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
  3. 3Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Ingenious Ways to Use Extra Egg Yolks
How To

10 Ingenious Ways to Use Extra Egg Yolks

by Pamela Vachon | Leftover egg yolks aren't destined for the trash just because you're not sure what to do with them...