Crispy Rice Salad with Edamame
If you're looking for a nourishing lunch that's still full of flavour, this crispy rice salad with edamame is made for you!
In the collections
The ingredients
Crispy rice
- 3 cups rice, your choice; cooked and cooled
- 2 tsp reduced-sodium soy sauce
- 1 tsp garlic chili sauce
- 1 tsp sesame oil
Light spicy mayo
- ½ silken tofu, 300 g block
- 2 tbsp mayonnaise
- 4 tbsp sriracha, 4 to 6
- Salt and pepper to taste
Salad
- 2 ¾ cups shelled edamame, cooked
- 1 cup cucumber, sliced
- 1 cup carrot, grated
- 1 cup bell pepper, sliced
- 2 green onions, chopped
The method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Add the rice, then add the crispy rice ingredients. Mix well to coat the rice evenly.
- Bake for 40 minutes, stirring halfway through, until the rice is golden and crispy.
- Meanwhile, in a microwave-safe bowl, add the edamame, cover with water and cook for 2 to 4 minutes. Drain.
- In a blender, add all the ingredients for the light spicy mayo and blend until smooth. Set aside.
- In 4 bowls, divide the crispy rice, edamame, vegetables and spicy mayo.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 475Calories
- 60 gCarbs
- 8 gFibre
- 23 gProtein
Tofu and edamame contain isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
Tofu contains all the essential amino acids, making it an excellent source of complete plant-based protein.
