Edamame and brown rice salad with carrot-ginger dressing
3
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 1 • Difficulté: Facile
Purchase the veggies already prepped, and the rice and edamame pre-cooked, to make this meal super fast.
Ingrédients
Carrots
½ cup(s), matchstick cut, divided
Water
2 tbsp(s)
Ginger root
2½ tsp(s), minced
Rice wine vinegar
1 tbsp(s)
Low sodium soy sauce
2 tsp(s)
Toasted sesame oil
½ tsp(s)
Honey
¼ tsp(s)
Romaine lettuce
1½ cup(s), shredded or torn
Shredded red cabbage
½ cup(s)
Cooked long grain brown rice
⅓ cup(s)
Edamame (shelled)
⅓ cup(s)
Smoked tofu
4 oz, diced
Scallions
3 tbsp(s), sliced
Cilantro
1 sprig(s), (optional)
Instructions
1
Process 1/4 c carrots, water, ginger, vinegar, soy sauce, oil, and honey in a mini food processor (or blender) until carrot is very finely chopped and almost pureed; set aside.
2
Combine remaining 1/4 c carrots, romaine, cabbage, rice, edamame, tofu, and scallions in a serving bowl; pour dressing over top and toss to mix and coat. Season with salt, if desired; garnish with optional cilantro sprigs.
3
Makes 1 serving.
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