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Photo of Edamame and brown rice salad with carrot-ginger dressing by WW

Edamame and brown rice salad with carrot-ginger dressing

3
Points® value
Total Time
20 min
Prep
20 min
Serves
1
Difficulty
Moderate
Purchase the veggies already prepped, and the rice and edamame pre-cooked, to make this meal super fast.

Ingredients

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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