Mandarin Rice Salad
-
15 Mins
Prep Time
-
10 Mins
Cook Time
-
4
Servings
- 250
Calories
- 16g
Fat
- 20g
Carbs
- 7g
Protein
Multiple Sclerosis
Ingredients
- 1 Cup Brown Rice
- 1 Cup Canned Mandarin Oranges, drained and rinsed
- 3 Green Onions, washed and chopped
- ½ Cup Sliced Almonds
- 1 Cup Frozen Shelled Edamame
- 1 Cup Red Cabbage, washed and thinly sliced
- 2 Tbsp Olive Oil
- ¼ Cup Rice Vinegar
- 1 Tsp Honey
- 1 Tbsp Soy Sauce
- ½ Tbsp Sesame Oil
- ½ Tsp Fresh Ginger, finely grated
- 1 Tsp Sriracha®
- Allergens:
- N Nuts
- S Soy
- S Sesame
- View Substitutions
-
NNuts:
Replace almonds with sunflower seeds or omit
-
SSoy:
Replace soy sauce with coconut aminos and omit edamame
-
SSesame:
Omit sesame oil and replace with additional olive oil
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Rice Boil water in saucepan and cook rice per package directions. Once cooked, scoop into a large bowl to cool.
3.
Mix Dressing Combine olive oil, rice vinegar, honey, soy sauce, sesame oil, ginger and Siracha® in a small mixing bowl.
4.
Microwave Edamame Microwave frozen edamame for 2 minutes. Allow to cool.
5.
Combine Ingredients Add mandarins, green onions, sliced almonds, edamame and red cabbage to bowl with rice. Mix well.
6.
Add Dressing Add dressing to rice mix and let sit at least 10 minutes to allow flavors to combine. This salad can be consumed warm or refrigerated and eaten cold.
7.
Garnish Garnish with additional almonds and mandarin oranges, if desired.
8.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Ginger
Use pre-grated or minced ginger.
-
Coleslaw
Purchase pre-packaged coleslaw mix (without dressing) instead of chopping cabbage.
-
Edamame
Make sure to purchase the pre-shelled edamame to avoid removing soy beans from shells.
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