Cook the rice according to the packet instructions and leave it to cool completely so the salad stays light and fluffy.
Blanch the edamame briefly in lightly salted water, drain and let them steam dry for a moment.
Cut the cucumber and pepper into small cubes and finely grate the ginger.
Stir the tahini, lemon juice, sesame oil, ginger, maple syrup and a little water into a creamy dressing.
Put the rice, edamame, cucumber and pepper in a large bowl and mix everything thoroughly with the dressing.
Serve the vegan rice salad with edamame lightly chilled or at room temperature.
Good to know
A salad like this just hits the spot when you want something uncomplicated that still comes together nicely. It's fresh and creamy, and still a treat the next day.
Swaps
Honey → maple syrup (vegan and similarly mildly sweet) | Sesame oil → olive oil (mainly monounsaturated fats) | Rice → quinoa (also provides protein and fibre) | Tahini → cashew butter (mild, creamy, provides minerals; contains tree nuts)
Allergens
Contains sesame and soya; usually good for children if the ginger and acidity are kept mild, and fine in pregnancy as long as the edamame are cooked through and all the ingredients are prepared fresh.
