Rainbow Crunch Salad with Peanut Dressing
A vibrant Rainbow Crunch Salad paired with a spicy peanut ginger dressing, combining forbidden rice, edamame, veggies, and fruits.
Servings
Ingredients
- ¼ cup dry forbidden Rice ¾ cups once cooked
- 1.5 cups edamame thawed
- ½ red bell pepper diced
- 2 cup cabbage, chopped you can use red or white or a mix of both
- 1 cup mango, diced
- ½ avocado
- ½ cup fresh mint, finely chopped
- 2 scallions, finely chopped spring onions
- 2 tsp black sesame seeds
- 2 tsp fried shallots optional
Spicy Peanut Ginger Sauce
- 2 tbsp peanut butter
- 2 tbsp lime juice
- 1 red chilli deseeded
- 1 garlic cloves peeled
- 1 tbsp fresh ginger
- 1 tsp coconut sugar or other sweetener of choice
- 1 tbsp tamari low sodium preferred
- ¼ cup soy milk
Instructions
- Cook the rice according to the packet instructions.
- Blend the peanut butter, lime juice, chilli, garlic, ginger, coconut sugar, tamari, and soy milk. If you do not have a mini blender, mince the chilli, garlic, and ginger as finely as possible and whisk all the ingredients together. Add more liquid as needed to reach the desired consistency.
- In a large bowl, combine the cooked rice, edamame, red bell pepper, cabbage, mango, avocado, mint, green onions, sesame seeds, and fried shallots. Drizzle with the Spicy Peanut Ginger Sauce, and enjoy!
Video
Nutritional Information - Per Serving
Calories 593kcal | Carbohydrates 75g | Protein 28g | Fat 25g | Sodium 418mg | Fiber 18g | Vitamin A 252IU | Vitamin C 184mg | Calcium 238mg | Iron 8mg