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Asian Edamame And Brown Rice Salad
5 min prep time
30 min cook time
6servings
Recipe by
Aviva Goldfarb
Source
The Six O'Clock Scramble Meal Planner
Photo by
Renee Comet
How to Make Asian Edamame And Brown Rice Salad
Your family will be super-charged after eating this sweet and tangy nutritious rice salad, inspired by a recipe from Today Show nutrition expert Joy Bauer. If you can’t find shelled edamame you can use frozen peas instead. Serve with Hard-Boiled Eggs.
5 min prep time
30 min cook time
6servings
1 1/4 cups
Print Recipe >
Step-By-Step Instructions:
- DO AHEAD OR DELEGATE: Cook the rice and the edamame, dice the carrots, slice the scallions, juice the lime, and prepare the salad dressing, or fully prepare and refrigerate the salad.
- (Start the eggs first, if you are serving them.) Prepare the rice and edamame according to the package directions and drain the edamame.
- In a large bowl, combine the rice, edamame, carrots, scallions, and dried cranberries.
- In a small bowl, whisk together the lime juice, soy sauce, vinegar, oil, and sweet and hot chili sauces. Pour the dressing over the salad and gently stir in the avocado. The salad can be chilled for up to 2 days before serving, but add the avocado just before serving.
- FLAVOR BOOSTER Serve with extra sweet and hot chili sauce and with extra soy sauce. Cook the rice in 1/2 water and 1/2 light coconut milk.
Nutrition facts
6 Servings
-
Serving Size
1 1/4 cups
- Amount per serving Calories 245
-
Total Fat
9g
- Saturated Fat 1.3g
- Sodium 155mg
-
Total Carbohydrate
35g
- Dietary Fiber 8g
- Total Sugars 7g
- Protein 9g
- Potassium 535mg
- Phosphorous 190mg
Ingredients
brown rice
3/4 cup
frozen shelled edamame ((about 2 1/2 cups), or use frozen peas)
12 oz
carrot(s) (diced into 1/2-inch pieces)
3
green onion (scallion) (dark and light green parts, thinly sliced)
3
cranberries (dried)
1/4 cup
lime (juice only, about 2 tablespoons)
1
soy sauce (reduced-sodium, (use wheat/gluten-free if needed))
1 tbsp
rice wine vinegar
1 tbsp
toasted sesame oil
2
sweet Asian chili sauce, or substitute mango chutney or apricot jam
2
hot chili sauce, or use Tabasco
1 tsp
avocado (peeled and diced)
1
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