Brown Rice, Edamame & Chicken Salad
Brown Rice, Edamame & Chicken Salad
Rate this RecipeIngredients
- 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
- 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.1 tablespoon white miso paste, 1 tablespoon pure maple syrup, 1 tablespoon rice wine vinegar, 3 cm ginger piece, 1 tablespoon sesame seeds, 1–2 teaspoons water
- 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.450 g brown rice, 3 cups red cabbage, 2 carrots, 1 cup edamame beans, 2 cups cooked chicken, 5 spring onions
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).
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