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Edamame And Brown Rice Salad Recipe

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Komal Aanwer from Peshawar
Ingredients
  1. 1 1/2 cup(s) edamame, shelled, frozen
  2. 3 cup(s) rice, brown, cooked
  3. 1 large pepper(s), red, bell, diced
  4. 3 medium carrot(s), peeled and grated (may substitute 1 cup store-bought shredded carrots)
  5. 2 medium scallion(s) (green onions), thinly sliced
  6. 1 medium lime(s), juiced
  7. 1 tablespoon soy sauce, less sodium
  8. 1 tablespoon rice vinegar
  9. 2 teaspoon oil, toasted sesame
  10. 1 teaspoon sriracha
Method
  • Fill a medium saucepan with water and bring to a boil. Add the frozen edamame and cook for 3 minutes. Drain and rinse with cold water; cool to room temperature.
  • In a large bowl, combine the edamame, rice, bell pepper, carrot, and scallions.
  • In a small bowl, prepare the dressing. Whisk together the lime juice, soy sauce, vinegar, sesame oil, and sriracha.
  • Pour the dressing over the salad and stir to coat the ingredients evenly with the dressing. Serve at room temperature or chilled.
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