Crispy Rice Edamame Salad

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Crispy Rice Edamame Salad

Yield 4

ingredients

• 2 cups cooked and cooled white rice (ideally 1 day refrigerated leftovers so that they're nice and starchy)
• 1 tablespoon olive oil
• 4 Persian cucumbers, thinly sliced
• 2 cups frozen shelled edamame, thawed and rinsed
• 1 cup red cabbage, shredded
• 1/3 cup green onions, thinly sliced
• 1/4 cup fresh mint, chopped
• 1 avocado, diced
• ½ cup Green Tahini Dressing (https://barbieboules.squarespace.com/brain-food/green-tahini)

Instructions

1. In a large pan, heat olive oil on medium-high. Form 2 balls out of the rice and press it down into the pan with the back of a spatula (you may need to wet it so the rice doesn't stick) until it's about 1/4 inch thick. Cook until crispy and golden on both sides. It will probably break apart, and that's fine for this recipe. If you want it formed, shape it the way you want it (rectangles for example) and freeze it. Then cook it as above, without pressing it down.
2. Place all ingredients in a bowl, add dressing, and toss to combine.

Nutrition Facts

Calories

400

Fat

26 g

Sat. Fat

4 g

Carbs

33 g

Fiber

9 g

Net carbs

24 g

Sugar

8 g

Sodium

257 mg

Protein

15 g

Cholesterol

0 mg