I have to say this is one of my favorite salads so far. It is hearty and tastes really healthy. The carrots take a little while to chop up, but it’s worth it to get them finely chopped. Last time I needed edamame I had a hard time finding the beans that were already shelled. I found where they sell them, the asian market. Buying pre-shelled will save some time. I don’t have a picture of the final serving, but we placed the above on top of a bed of baby spinach.
This recipe is from a great book called For the Love of Salad by Jeanelle Mitchell. A co-worker gave this book to my co-salad club member and she in turn gave it to me. I am sure we will be making more from this book in the near future.
Ingredients
makes 4 servings
- 3/4 cup brown rice
- 2 cups of water
- 1/4 teaspoon salt
- 1 cup shelled, cooked edamame
- 1 cup finely diced carrots
- 2 green onions, finely chopped
- 1/2 cup toasted slivered almonds
- 3 Tablespoons chopped fresh cilantro or flat-leaf parsley
- 1 bag baby spinach
- 1 large garlic clove, minced
- 1 teaspoon minced fresh ginger
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoons liquid honey
- 1 Tablespoon toasted sesame oil
- pinch of red chili flakes
To cook the rice, use a rice cooker or follow here: Combine rice, water and salt in a saucepan and bring to a boil. Reduce to low heat and cover for 30 minutes. Remove from heat and let stand covered for 10 minutes. Allow rice to cool before serving. To cook the edamame just microwave for a few minutes. Also allow to cool before serving.
For the dressing whisk together garlic, ginger, lemon juice, soy sauce, honey, sesame oil, and chili flakes.
Toss together rice, edamame, carrots, green onion, almonds, and cilantro/parsley with the dressing.
