Photo of Edamame & Brown Rice Salad with Carrot-Ginger Dressing by WW

Edamame & Brown Rice Salad with Carrot-Ginger Dressing

Total Time
20 min
20 min
Packed with vegetable protein and lots of fiber, this colorful meal gets lots of far-flung flavor from a ginger dressing accented with sesame and honey. If you are pinched for time, purchase the veggies already prepped, and the rice and edamame pre-cooked. If you can't find smoked tofu, make your own on an outdoor grill and wrap it tightly in plastic when cool and store it up to 1 week in the refrigerator to have on hand for recipes. To smoke tofu, place 1/2 cup soaked applewood or oak chips, unwrapped, on the cool side of an indirect fire. Smoke a block of firm tofu that has been halved horizontally into 2 thin squares, over low heat (225° to 250°F) for 30 minutes, turning halfway through, until lightly brown all over. Remove from the smoked tofu from the grill and prep as required for your recipe.


Uncooked carrot(s)

½ cup(s), matchstick cut, divided


2 Tbsp

Ginger root

2½ tsp, minced

Rice wine vinegar

1 Tbsp

Low sodium soy sauce

2 tsp

Toasted sesame oil

½ tsp


¼ tsp

Romaine lettuce

1½ cup(s), shredded, or torn

Shredded red cabbage

½ cup(s)

Cooked long grain brown rice


Edamame (shelled)

cup(s), cooked

Smoked tofu

4 oz, diced

Uncooked scallion(s)

3 Tbsp, sliced


1 sprig(s), (optional)


  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.