Edamame, Brown Rice and Sesame Ginger Salad
Ingredients
- 300 g brown rice
- 300 g frozen edamame beans
- 1 cucumber
- 4 spring onions
- 2 tbsp sesame oil
- 3 tbsp rice vinegar
- 20 g fresh ginger
- 2 tbsp sesame seeds
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 15.9 g
- Carbohydrate
- 62.8 g
- of which sugars
- 3.8 g
- Fat
- 15 g
- of which saturates
- 2.2 g
- Fibre
- 7.8 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook brown rice according to packet instructions, then spread on a tray to cool for 10 minutes.
- 2
Cook edamame from frozen in boiling water for 3 minutes, drain and cool.
- 3
Dice cucumber and finely slice spring onions.
- 4
Peel and finely grate fresh ginger. Whisk together with sesame oil and rice vinegar to make the dressing.
- 5
Combine rice, edamame, cucumber and spring onions in a large bowl. Pour over dressing and toss well.
- 6
Scatter sesame seeds over the top and serve at room temperature.
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