Asian rice salad

Name: Asian rice salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ½ tbsp liquid honey; 200 g edamame; 2 tbsp salted, roasted peanuts; 1 red onions; 1 mangoes; 1 tsp ginger; 1 organic limes; 2 tbsp rice vinegar; 4 tbsp sesame oil; 150 g basmati rice; 1 tsp wasabi paste; 2 tbsp soy sauce; 1 tbsp sesame seeds; ¼ tsp salt

main dish salad

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free

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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.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

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

How it's done

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.

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