1 1/2 cup(s) edamame, shelled, frozen (can get at costco)
3 cup(s) rice, brown, cooked
1 large pepper(s), red, bell, diced
3 medium carrot(s), peeled and grated (may substitute 1 cup store-bought shredded carrots)
2 medium scallion(s) (green onions), thinly sliced
1 medium lime(s), juiced
1 tablespoon soy sauce, less sodium
1 tablespoon vinegar, rice wine, (may substitute any light-colored vinegar)
2 teaspoon oil, toasted sesame
1 teaspoon sriracha, (add more if you like spicy food)
1. Fill a medium saucepan with water and bring to a boil. Add the frozen edamame and cook for 3 minutes. Drain and rinse with cold water; cool to room temperature.
2. In a large bowl, combine the edamame, rice, bell pepper, carrot, and scallions.
3. In a small bowl, prepare the dressing. Whisk together the lime juice, soy sauce, vinegar, sesame oil, and sriracha.
4. Pour the dressing over the salad and stir to coat the ingredients evenly with the dressing. Serve at room temperature or chilled.
Serving size: 1¾ cups
Amount per Serving
Total Fat: 7g
Saturated Fat: 1g
Total Carbohydrates: 45g
Dietary Fiber: 11g