Edamame and Brown Rice Salad
This Edamame and Brown Rice Salad is high in protein and packed with fibre and anti-inflammatory ingredients. It makes a great side with grilled chicken, fish or tofu, or can stand on its own for a quick nutritious lunch with a fried egg and half an avocado.
Ingredients 14
1 cup cooked brown rice, cooled
1 cup edamame, shelled, frozen or fresh
1 carrot, shredded
1 cucumber, small, chopped
1⁄4 cup green onions (scallions), sliced
1⁄4 cup cilantro, chopped
2 tbsp toasted sesame seeds
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tsp soy sauce
1⁄4 tsp salt
1⁄8 tsp black pepper
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Method 6
If using frozen , cook according to package instructions and let cool.
In a large bowl, combine the , , , , , and .
In a small bowl, whisk together the , , , , , , and to make the dressing.
Pour the dressing over the and vegetable mixture. Toss well to coat evenly.
Sprinkle on top and mix gently.
Serve immediately or chill for 15 minutes for flavors to meld.
Helpful tips
Make the salad in advance and refrigerate for up to 24 hours. The flavors will improve as they blend.
Use tamari for a gluten-free option in place of soy sauce.
