Sesame-Ginger Edamame & Cabbage Rice Salad
with Almonds & Crispy Fried Onions
This quick, wholesome veggie-forward lunch, makes an ideal light midday meal. It comes together in just 15 minutes and includes a delightful array of textures and flavors that you’ll look forward to all morning! You’ll combine gingery edamame studded jasmine rice with a cabbage-carrot slaw tossed in a bright sesame dressing, then top it with naughty little crispy fried onions and sliced almonds. It’s a crispy, crunchy fresh lunchy you’re going to love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 unit
Microwaveable Jasmine Rice
4 ounce
Edamame
(Contains Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
1 teaspoon
Olive Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Massage rice in package to break up grains. Peel and mince or grate ginger.
• In a large microwave-safe bowl, combine rice, edamame, ginger, and a drizzle of olive oil. Cover with plastic wrap and microwave until warmed through, 2-3 minutes.
• Meanwhile, trim and thinly slice scallions.
• Once rice mixture is warmed through, immediately remove plastic wrap and stir, breaking up the rice as it cools.
• In a second large bowl, combine coleslaw mix, shredded carrots, scallions, vinegar, sesame dressing, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
• Add rice mixture to cabbage mixture; toss to combine. Taste and season with salt and pepper if desired.
• Divide edamame and cabbage rice between bowls; top with crispy onions and almonds. Serve.
