Edamame and brown rice salad with carrot-ginger dressing
½ cup(s), matchstick cut, divided
2½ tsp(s), minced
Rice wine vinegar
Low sodium soy sauce
Toasted sesame oil
1½ cup(s), shredded, shredded or torn
Shredded red cabbage
Long grain cooked brown rice
4 oz, diced
3 tbsp(s), sliced
1 sprig(s), (optional)
- 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.
- 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.
- Makes 1 serving.