Cucumber Edamame Rice Salad

10 MINS PREP | 20 MINS COOK | 6 SERVINGS

INGREDIENTS

1 cup rice uncooked

1 teaspoon toasted sesame oil

1 Tablespoon soy sauce

1 cup cucumber, diced

1 cup edamame, cooked and shelled

1 block extra firm tofu, crumbled

1 avocado, pitted, peeled and diced

1/2 bunch fresh cilantro, chopped

1/3 cup green onion, thinly sliced

1 Tablespoon sesame seeds, toasted

Dressing

1/3 cup olive oil

1/4 cup rice vinegar

1 Tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon maple syrup

1 Tablespoon chili crunch

1 clove garlic, minced

1 teaspoon fresh ginger

DIRECTIONS

1. Cook rice in rice cooker or per package instructions. I recommend soaking your brown rice for at least 1 hour to soften the exterior and for even cooking.

2. Make the dressing by adding all dressing ingredients to a small bowl, or jar, and whisking until completely combined. give the dressing a taste and adjust ingredient amounts if needed. Set aside until ready to use.

3. To a large bowl, add in the cooked rice that has been slightly cooled. Pour over 1 teaspoon of toasted sesame oil and 1 Tablespoon soy sauce. Mix together well.

4. Next, add in the cucumber, edamame, crumbled tofu, avocado, cilantro, green onions, chili crunch, and toasted sesame seeds. Give salad a quick mix and then slowly pour over the dressing. You don’t have to use the entire amount of dressing. Pour a little bit over, mix it in, and then see if you want more. For lower sodium, use low sodium shoyu or coconut aminos.

5. Enjoy salad immediately or refrigerate until ready to eat. Good for about 3-4 days.

6. Cilantro can be substituted for Italian flat leaf parsley and sliced red cabbage can be added for additional color and crunch.

NUTRITION INFORMATION PER SERVING

Protein 15g

Total Fat 27g

Carbs 35g

Calories 414kcal

Fiber 5.1g

Sodium 320mg

Saturated Fat 3.48g

Fruits 0.2 servings

Vegetables 0.25 servings

Added Sugar 1.17g