Cucumber Salad Recipes | Taste of Home

Ingredients

• 4 cups cooked long grain rice, cooled
• 2 tablespoons canola oil
• 1 teaspoon salt
• DRESSING:
• 3 tablespoons tahini
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
• 1 tablespoon water
• 2 teaspoons mirin (sweet rice wine) or honey
• 2 garlic cloves, thinly sliced
• Fresh gingerroot, optional
• VEGGIES:
• 4 cups shredded red or green cabbage
• 3 green onions, thinly sliced
• 2 cups shredded carrots
• 2 cups chopped cucumber
• 1 cup frozen shelled edamame, thawed
• Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish