A vibrant salad combining the rich umami of gochujang with fresh seasonal vegetables for a delicious and nutritious meal.

Scale

2 cups cooked short-grain or jasmine rice (or quinoa)

2 tablespoons gochujang

1 cucumber, chopped

1 bell pepper, chopped

5 radishes, chopped

1 cup frozen shelled edamame

2 tablespoons sesame seeds

2 green onions, sliced

2 tablespoons rice vinegar

2 tablespoons olive oil

Prepare the rice according to package instructions, rinsing before cooking.
In a bowl, whisk together gochujang, rice vinegar, and olive oil until combined.
Chop the cucumber, bell peppers, and radishes into bite-sized pieces.
In a large bowl, combine the cooked rice, chopped vegetables, edamame, and sesame seeds. Pour the dressing over and toss gently.
Garnish with sliced green onions and extra sesame seeds before serving.

Serve chilled or at room temperature. Add avocado or additional toppings as desired.

Keywords: salad, gochujang, healthy, meal prep, vegetarian, quick recipe