Sesame-Ginger Edamame & Cabbage Rice Salad

🥘 Ingredients

• coleslaw mix
  8 oz
• crispy fried onions
  2 unit
• edamame
  8 oz
• ginger
  2 thumb
• microwavable rice
  2 unit
• olive oil
  1 tsp
• pepper
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• sesame dressing
  3 oz
• shredded carrots
  8 oz
• sliced almonds
  1 oz
• sugar
  ½ teaspoon

🍳 Cookware

• large microwave-safe bowl
• plastic wrap
• large bowl

1. 1

   Wash and dry produce.
2. 2

   Massage microwavable rice in package to break up grains. Peel and mince or grate ginger .

   microwavable rice: 2 unit, ginger: 2 thumb
3. 3

   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, ⏱️ 3 minutes .

   edamame: 8 oz, olive oil: 1 tsp
4. 4

   Meanwhile, trim and thinly slice scallions .

   scallions: 4 unit
5. 5

   Once rice mixture is warmed through, immediately remove plastic wrap and stir, breaking up the rice as it cools.
6. 6

   In a second large bowl , combine coleslaw mix , shredded carrots , scallions, rice wine vinegar , sesame dressing , ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt .

   coleslaw mix: 8 oz, shredded carrots: 8 oz, rice wine vinegar: 3.333 tbsp, sesame dressing: 3 oz, sugar: ½ teaspoon, salt
7. 7

   Add rice mixture to cabbage mixture; toss to combine. Taste and season with salt and pepper if desired.

   salt, pepper
8. 8

   Divide edamame and cabbage rice between bowls; top with crispy fried onions and sliced almonds . Serve.

   crispy fried onions: 2 unit, sliced almonds: 1 oz