Edamame & brown rice salad with tamari-ginger dressing
A lunch for one: 465 kcal with 22 g of protein, 65 g of carbs and 15 g of fat, ready in 30 min.
- 30 min
- Lunch · 1 serving
- Asian
- 465 kcal
Nutrition per serving
465 kcalEnergy: 18% protein, 54% carbs, 28% fat
- 22 gProtein
- 65 gCarbs
- 15 gFat
Fiber 13 gSugar 13 gSodium 1,190 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Soy, Sesame
Ingredients
For one serving.
- Brown rice, dry45 g
- Edamame120 g
- Carrot½ (60 g)
- Red cabbage60 g
- Cucumber60 g
- Spring onions1 (15 g)
- Tamari (gluten-free soy)1 tbsp
- Rice vinegar2 tsp
- Ginger5 g
- Sesame oil1 tsp
- Maple syrup1 tsp
- Toasted sesame seeds1 tsp
Method
- Cook the brown rice in 120 ml salted water for 25 minutes, then spread it out to cool.
- Boil the edamame for 4 minutes and drain.
- Grate the carrot, shred the cabbage and dice the cucumber; whisk the tamari, rice vinegar, grated ginger, sesame oil and maple syrup.
- Toss everything together and top with spring onions and sesame seeds.
Make ahead
Make it up to 3 days ahead for packed lunches.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
Coming soon to the App StoreIn testing now
Meal planning
