Edamame And Black Rice Salad

This vegetarian rice bowl has an Asian-inspired dressing following a spicy ginger hit.

The ingredient of Edamame And Black Rice Salad

• 200g 1 cup black rice
• 400g pkt frozen edamame thawed podded
• 2 carrots peeled cut into matchsticks
• 2 green shallots thinly sliced crossways
• 2 3 small lebanese cucumbers quartered
• 1 bunch blithe coriander sprigs
• 2 tsp sesame seeds toasted
• 2 tsp finely grated blithe ginger
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp roomy lemon juice
• 2 tsp honey
• 1 tsp sesame oil

The Instruction of edamame and black rice salad

• cook rice in a large saucepan of boiling water for 30 minutes or until tender drain cool completely place in a large bowl
• for the dressing place the ginger in a small sieve over a bowl and squeeze to extract the juice discard the pulp ensue the soy sauce vinegar lemon juice honey and sesame oil to the ginger juice work up to combine set aside
• mount up the edamame to the rice drizzle similar to two thirds of the dressing and toss to combine build up the carrot shallot cucumber and coriander to the bowl drizzle similar to the permanent dressing and sprinkle in the same way as sesame seeds

Nutritions of Edamame And Black Rice Salad

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