Wild Rice and Edamame Salad

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This salad is sooo good.

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For reals, though. It’s the kind of salad that I literally get up at midnight to have another bowl of before bed. How often can you honestly say that about beans and rice? Yeah, not very often. And it’s not just that I have really bizarre taste in food (I might, but that’s besides the point), because the amazeballs flavours of this salad have been touted by everyone I’ve fed it to, with the violent fervor of the newly converted. Yup, this salad is that good.

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So, even if my gibberish rant meant nothing to you just now (it’s late, and I’m tired), just make this salad. Do it. You won’t regret it. That is all for tonight. I’m taking my gibberishy self and my sleepy puppy off to bed.

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This recipe is modified from here.

Ingredients:

4 cups cooked wild rice

2 cups shelled edamame (I buy mine unshelled and frozen and shell them myself, but I think if you’re lazy or fancy you can buy them shelled)

1 bell pepper, finely chopped

1 onion, finely chopped

1.5 cups grated carrot

3 tbsp sesame oil

1/4 cup rice vinegar

2 tbsp braggs

1 tsp cayenne

Salt and pepper

2 tbsp sesame seeds

1 tbsp agave syrup

1/2 cup blanched, slivered almonds

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Don’t be intimidated by this list of ingredients! This salad requires a little prep, but then it’s thrown together in a minute – nothing tricky or fancy. Pinky swear. All you need to do is cook the rice according to the directions, and cook and shell the edamame.

Mix everything up to carrot together in a bowl.

Mix the sauce ingredients together (oil, vinegar, braggs, cayenne, s & p, agave), and then pour over the salad. Toss to combine.

Mix in the almonds last, and sprinkle with the sesame seeds.

Now, prepare to be amazed.

Note: I like to add more cayenne than this for a bit of a kick, which I think pairs nicely with the sweetness of the carrot and peppers and agave, but it’s up to you. Try it and decide if you want to add more.

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Wild Rice and Edamame Salad
 
Prep time
Total time
 
This salad kicks more ass than you ever thought a salad could. I honestly can't tell you how often my peeps request this one. I especially like how I can make it on Sunday for dinner and then have leftovers during the week for lunches.
Author:
Cuisine: Vegan, gluten-free
Serves: A big-ass bowl
Ingredients
  • 4 cups cooked wild rice
  • 2 cups shelled edamame
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1.5 cups grated carrot
  • 3 tbsp sesame oil
  • ¼ cup rice vinegar (?)
  • 2 tbsp braggs
  • 1 tsp cayenne
  • Salt and pepper
  • 2 tbsp sesame seeds
  • 1 tbsp agave syrup
  • ½ cup blanched, slivered almonds
Instructions
  1. Don't be intimidated by this list of ingredients! This salad requires a little prep, but then it's thrown together in a minute - nothing tricky or fancy. Pinky swear. All you need to do is cook the rice according to the directions, and cook and shell the edamame.
  2. Mix everything up to carrot together in a bowl.
  3. Mix the sauce ingredients together (oil, vinegar, braggs, cayenne, s & p, agave), and then pour over the salad. Toss to combine.
  4. Mix in the almonds last, and sprinkle with the sesame seeds.
  5. Now, prepare to be amazed.
  6. Note: I like to add more cayenne than this for a bit of a kick, which I think pairs nicely with the sweetness of the carrot and peppers and agave, but it's up to you. Try it and decide if you want to add more.

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