Edamame and brown rice salad with carrot-ginger dressing

3 Points

Prep Time: 0:20 Cook Time: - Total Time: 0:20 Difficulty: Moderate Servings: 1 Source:

Ingredients

1/2 cup carrots, matchstick cut, divided

2 Tbsp water

2 1/2 tsp minced ginger root

1 Tbsp rice wine vinegar

2 tsp low sodium soy sauce

1/2 tsp toasted sesame oil

1/4 tsp honey

1 1/2 cups, romaine lettuce, shredded

1/2 cup shredded red cabbage

1/3 cup long grain cooked brown rice

1/3 cup, cooked edamame (shelled)

4 oz diced tofu (smoked or cooked separately)

3 Tbsp sliced uncooked scallions

1 sprig (optional) cilantro

Directions

Process 1/4 c carrots, water, ginger, vinegar, soy sauce, oil, and honey in a mini food processor (or blender) until carrot is very finely chopped and almost pureed; set aside.

Combine remaining 1/4 c carrots, romaine, cabbage, rice, edamame, tofu, and scallions in a serving bowl; pour dressing over top and toss to mix and coat. Season with salt, if desired; garnish with optional cilantro sprigs.

Nutrition

3 smart points