Edamame & Black Rice Slaw Salad (Meal-Prep Friendly)

Black rice slaw salad with edamame, cabbage and carrots in a soy ginger dressing.

This edamame and black rice slaw salad is a vibrant, meal-prep friendly dish that stays crisp and flavourful for days. Nutty black rice forms the hearty base, while shredded cabbage, carrots and edamame bring crunch, colour and plant-based protein.


The savoury soy dressing ties everything together with a balanced mix of ginger, garlic, vinegar and a touch of sweetness. Because the rice absorbs the dressing first, the flavours develop beautifully as the salad rests in the fridge.


Unlike leafy salads, this one is designed to last — the cabbage softens slightly while staying crisp, the rice remains firm and the dressing deepens the flavour over time. It’s the kind of salad that actually tastes better on Day 2.

Edamame & Black Rice Slaw Salad (Meal-Prep Friendly)

A crunchy black rice slaw salad with edamame, cabbage and a savoury soy dressing. Perfect for meal prep and packed with flavour.

Author
Healthythandi
Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Cuisine
Asian-inspired

Ingredients

  • 1 cup dry black rice
  • 3 cups water
  • Rinse well before cooking.
  • 1½ cups green cabbage, very finely sliced
  • 1 cup carrot, julienned or grated
  • Optional additions:
  • ½ cup red cabbage for colour
  • Radish slices for extra bite
  • 1 cup frozen edamame beans
  • 3–4 spring onions, finely sliced
  • 3 tbsp soy sauce or tamari
  • 1½ tbsp rice vinegar or apple cider vinegar
  • 2 tbsp neutral oil (canola or avocado)
  • 1½ tbsp sugar or honey
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 1 tsp fresh ginger, grated
  • Black pepper to taste
  • Optional:
  • ½ tsp sesame oil

Directions

  1. Rinse the black rice thoroughly.
  2. Cook with water using a 1:2 rice-to-water ratio for about 30–35 minutes, similar to brown rice.
  3. Once cooked, allow the rice to cool completely before assembling the sa
  4. Finely slice the cabbage and grate or julienne the carrot.
  5. If using red cabbage or radishes, prepare them at this stage as well.
  6. Boil or steam the edamame beans for about 3–4 minutes.
  7. Drain well and allow them to cool completely.
  8. In a small bowl whisk together soy sauce, vinegar, neutral oil, sugar or honey, Dijon mustard, grated garlic, grated ginger and black pepper.
  9. Add sesame oil if using.
  10. Whisk until fully emulsified.
  11. In a large bowl add the cooled black rice.
  12. Pour over about two-thirds of the dressing and toss gently.
  13. Allow the rice to sit for about 5 minutes so it absorbs the flavour.
  14. Add cabbage, carrot, edamame and spring onions.
  15. Add the remaining dressing and toss gently to combine.
  16. Refrigerate the salad for at least 2 hours before serving.
  17. Overnight resting produces the best flavour.
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