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“This was absolutely delicious, thank you! I have this on repeat. So yum! The dressing is amazing, I think it would be a great alternative to satay sauce. So much healthier. ❤️”
This easy-to-make meal prep salad is a great choice if you’re looking to improve your gut health. With over ten unique plants, 14 g of fiber, and a serving of fermented food (kimchi), it’s a real feast for your microbiome! And did we mention it’s absolutely delicious? The creamy almond ginger dressing complements the fresh veggies perfectly, offering a delightful combination of textures and flavors. You’ve got to try this one out!
Forbidden Rice & Kimchi Salad with Ginger Almond Dressing (Meal Prep)
Equipment
Ingredients
- 3 cups (444 g) frozen shelled edamame thawed
- 2 cups (390 g) cooked black rice - approx. 2/3 cup uncooked
- 4 cups (356 g) shredded red cabbage
- ½ lime - juiced
- 1 pinch of salt
- 1 cucumber - diced
- 1 cup (16 g) fresh cilantro - chopped
- 2 scallions - finely chopped
- 4 tbsp kimchi
- 4 tsp sesame seeds
- 1 avocado - optional
Ginger Almond Dressing
- 2 tbsp almond butter
- ½ lime - juiced
- 1 tbsp fresh ginger - grated
- 1 tbsp tamari
- ½ tbsp (0.5 tbsp) maple syrup
- 1 tbsp rice vinegar
Instructions
- Blend all the ingredients for the dressing until smooth.
- In a bowl, massage the shredded cabbage with lime juice and a pinch of salt.
- Layer your meal prep container, starting with the dressing at the bottom. Follow this with the edamame, black rice, massaged cabbage, cucumber, cilantro, scallions, and kimchi.
- When ready to eat, give the container a good shake to distribute the dressing. Top with diced avocado and sesame seeds, then dig in and enjoy!
Video
Per Serving/Portion
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This was absolutely dilicious! I have never tried black rice before but had it in the back of the pantry so gave it a go….loved the whole dish!!! The dressing is amazing!!! This will definitely be made in this household often from now :)!!! Thank you Sarah for creating and sharing this awesome recipe. xxx 🙂
Hey Ro! I’m so happy to hear you loved it! And I’m glad you got to try the black rice. You’ve actually just reminded me that I have some in my pantry, too, so I’m going to make it tonight with my curry, instead of the brown rice I had planned to use! Thank you 🙂
This was absolutely delicious, thank you! I have this on repeat. So yum! The dressing is amazing, I think it would be a great alternative to satay sauce. So much healthier. ❤️
So happy to hear that lovely! Thank you for sharing 💚
What can I use instead of almond butter?
Peanut butter or tahini would be great!
I made this recipe with a few adjustments (don’t like red cabbage so I substituted it for a store-bought pickled celery and shredded carrots) and my calorie counting app came up to 550kcal per serving (aka, 1 meal prep container). And that was before I added any avocado, so I skipped that entirely. Loved the recipe, so not complaining, but may I ask how you estimate the calories for your meals? I’m trying to eat in a calorie deficit to loose weight, so I’m sort of nitpicky about this. So sorry!!
Hey lovely, no worries at all! I think it’s great that you’re checking—so many websites use automated nutrition information, and it’s often inaccurate.
Nutrition information is always just an estimate since there are differences between brands. I think it’s fantastic that you’re logging the ingredients to make sure your calorie deficit is accurate.
I calculate the nutrition using Cronometer and the NCCDB (Nutrition Coordinating Center Database) whenever possible—it’s the most accurate, since other entries might have been submitted by users. Does that make sense?
I just double-checked the numbers for this recipe, and they’re correct—including the avocado. Did you use the cooked or dry rice entry? For grains, it’s usually more accurate to use the dry measurement (so 2/3 cup).
Hope you loved it 💚
Can you tell me where you purchased the bowls that you placed the salad in?
They are from Ikea, 600ml size 💚