Asian rice salad

Asian rice salad

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 418 kcal
, Fat: 18 g
, Carbohydrate: 45 g
, Protein: 15 g

Meal prep is a big deal for me! Healthy eating doesn't stop when I leave home. I believe it's important to eat well while on the go, too. A good weekly meal plan makes this possible. Thanks to this Asian rice salad, you'll be perfectly equipped for lunch at the office or out on a hike.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

150 g basmati rice
salted water, boiling
1 red onion, cut into strips
1 mango, cut into cubes
200 g edamame, defrosted
2 tbsp salted, roasted peanuts

Dressing

2 tbsp rice vinegar
4 tbsp sesame oil
2 tbsp soy sauce
½ tbsp liquid honey
1 tbsp sesame seeds
1 tsp ginger, finely grated
1 tsp wasabi paste
1 organic lime, use grated zest only, set the rest aside
¼ tsp salt
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How it's done

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Salad

Cook the rice in boiling salted water until just soft, drain well and leave to cool. Mix the onion, mango, edamame beans and peanuts into the rice.

Dressing

Place the rice vinegar in a jam jar along with all the other ingredients up to and including the salt, shake well and drizzle over the salad. Cut the lime into slices and serve on top of the salad.

Good to know
Note: Instead of edamame beans, use blanched frozen peas.

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