This easy and hearty brown rice and edamame salad has a zingy Japanese-inspired dressing. A delicious accompaniment to Street Kitchen's Glazed Teriyaki Eggplant recipe too!
BROWN RICE AND EDAMAME SALAD
Ingredients
1 cup (150g) edamame
3 cups cooked and cooled brown rice
3 red radishes, thinly sliced
2 green onions, thinly sliced
¼ cup chopped coriander, plus extra for garnish
Method
Follow packet instruction to cook edamame, cool and add to cooked brown rice, radish, green onion and coriander
DRESSING
Ingredients
¼ cup (60ml) rice vinegar
1 tablespoon light soy sauce
1 tablespoon olive oil
Salt and pepper
Method
Mix together rice vinegar, soy sauce, and olive oil. Season with salt and pepper. Drizzle over edamame rice salad and mix well
