BROWN RICE, EDAMAME & CHICKEN SALAD

Ingredients:

• 450g instant brown rice

• 3 cups red cabbage, very finely shredded

• 1 cup frozen edamame beans, thawed

• 2 carrots, grated or julienned

• 2 cups cooked chicken, chopped (optional)

• 5 spring onion, very finely sliced

Dressing:

• 1 tablespoon white miso paste

• 1 tablespoon pure maple syrup

• 1 tablespoon rice wine vinegar

• 3cm piece ginger, very finely chopped

• Toasted sesame seeds (half of the above amount)

• 1-2 teaspoons water to thin

Or drizzle of Kewpie roasted sesame dressing (you can buy it in the Asian section at supermarkets)

Method:

1. If making the dressing: Add the miso paste, maple syrup, rice wine vinegar and ginger. Add HALF the toasted sesame seeds to the dressing. Mix well and break down the miso paste. Add water little by little, until you get a thinner/lighter consistency.

2. For the salad: Add the brown rice, red cabbage, carrot, edamame beans, spring onion, cooked chicken, and toss everything together. Add half the dressing and toss through and then the rest of the dressing. Gently toss together and serve.