Brown Rice, Edamame & Chicken Salad
Brown Rice, Edamame & Chicken Salad
Ingredients
- 450 g brown rice sachet
- 3 cups red cabbage very finely shredded
- 2 carrots grated or julienned
- 1 cup edamame beans thawed
- 2 cups cooked chicken chopped
- 5 spring onions very finely sliced
Dressing
- 1 tablespoon white miso paste
- 1 tablespoon pure maple syrup
- 1 tablespoon rice wine vinegar
- 3 cm ginger piece very finely chopped
- 1 tablespoon sesame seeds toasted
- 1–2 teaspoons water
Instructions
- For the dressing: Place the miso paste, maple syrup, rice wine vinegar and ginger in a small bowl and mix well to break down the miso. Stir in half the toasted sesame seeds, then add the water, little by little, until you get a thinner consistency.
- Place the brown rice, red cabbage, carrot, edamame beans, chicken and spring onion in a large bowl and toss together. Add half the dressing and toss through. Add the remaining dressing, if needed. Gently toss together, sprinkle with the remaining sesame seeds and serve.
Notes
If you don’t have time to make the dressing, you can use Kewpie roasted sesame dressing (available in the Asian section at supermarkets).
Nutrition
Calories: 5562kcalCarbohydrates: 396gProtein: 42gFat: 423gSaturated Fat: 125gPolyunsaturated Fat: 91gMonounsaturated Fat: 188gCholesterol: 349mgSodium: 820mgPotassium: 2492mgFiber: 27gSugar: 30gVitamin A: 23974IUVitamin C: 171mgCalcium: 385mgIron: 12mg
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