Plant-Based

Crunchy Thai Black Rice Salad with Peanut Ginger Dressing

Crunchy radish, carrots, cabbage and bell pepper are combined with black rice and edamame for a vibrant and satisfying lunchtime salad. The best part is that you can pack it into a glass jar up to 5 days in advance – since the dressing only touches the heartiest vegetables, there is no risk of having a soggy salad!

None
Gibson & Smith
Servings
4
Prep Time
30 min
Cook Time
30 min
Duration
60 min

Ingredients

  • 1 cup black rice, rinsed
  • 2 cups frozen shelled edamame
  • 4 large carrots, peeled and diced
  • 1 small bunch radishes (about 6), trimmed and sliced
  • 4 cups chopped red cabbage
  • 1 large red bell pepper,seeded and diced
  • 6 scallions,sliced thinly (light green parts)

Dressing

  • 6 tbsp coconut milk
  • 1⁄4 cup packed fresh cilantro leaves
  • 2 tbsp natural unsalted creamy peanut butter (TRY: Once Again Organic Creamy Peanut Butter No Salt Added)
  • 2 tbsp fresh lime juice
  • 1 tbsp grated fresh ginger
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp raw honey
  • 1 tsp toasted sesame oil

Equipment:

  • • 4 32-oz glass jars with lids

Preparation

  1. Cook rice according to package directions. Spread cooked rice in an even layer on a large plate or rimmed baking sheet to cool completely. ( MAKE AHEAD: Make rice up to 1 day before prepping the rest of the salad.)
  2. Meanwhile, cook edamame according to package directions. Drain, rinse in cold water, and set aside to cool.
  3. Prepare dressing: In a small blender or food processor, blend all dressing ingredients until smooth.
  4. Divide dressing among glass jars. Layer ingredients, dividing evenly among jars, in the following order: carrots, radishes, cabbage, edamame, bell pepper, scallions and rice.

(NOTE: There will be a little bit of space at the top, which allows you to shake up ingredients with the dressing when ready to eat.) Screw on lids and refrigerate for up to 5 days. When ready to serve, shake ingredients thoroughly and pour into a bowl.)

Nutrition Information

  • Serving Size 1 jar of Thai Black Rice Salad
  • Calories 435
  • Carbohydrate Content 68 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 12 g
  • Protein Content 16 g
  • Saturated Fat Content 5.5 g
  • Sodium Content 226 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 2.5 g