with Almonds & Crispy Fried Onions
This quick, wholesome veggie-forward lunch, makes an ideal light midday meal. It comes together in just 15 minutes and includes a delightful array of textures and flavors that you’ll look forward to all morning! You’ll combine gingery edamame studded jasmine rice with a cabbage-carrot slaw tossed in a bright sesame dressing, then top it with naughty little crispy fried onions and sliced almonds. It’s a crispy, crunchy fresh lunchy you’re going to love.
Allergens
Utensils
Tags
Ginger
1 thumb
Microwaveable Jasmine Rice
1 unit
Edamame
4 ounce
Scallions
2 unit
Coleslaw Mix
4 ounce
Shredded Carrots
4 ounce
Rice Wine Vinegar
5 teaspoon
Sesame Dressing
1.5 ounce
Crispy Fried Onions
1 unit
Sliced Almonds
0.5 ounce
Olive Oil
1 teaspoon
Sugar
0.25 teaspoon
Salt
Pepper
• Wash and dry produce.
• Massage rice in package to break up grains. Peel and mince or grate ginger.
• In a large microwave-safe bowl, combine rice, edamame, ginger, and a drizzle of olive oil. Cover with plastic wrap and microwave until warmed through, 2-3 minutes.
• Meanwhile, trim and thinly slice scallions.
• Once rice mixture is warmed through, immediately remove plastic wrap and stir, breaking up the rice as it cools.
• In a second large bowl, combine coleslaw mix, shredded carrots, scallions, vinegar, sesame dressing, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt.
• Add rice mixture to cabbage mixture; toss to combine. Taste and season with salt and pepper if desired.
• Divide edamame and cabbage rice between bowls; top with crispy onions and almonds. Serve.
610
kcal
Calories
25
g
Fat
6
g
Saturated Fat
72
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
12
g
Protein
0
mg
Cholesterol
800
mg
Sodium
with Carrots, Peas, Scallions & Crispy Fried Onions
Tangy Avocado Dressing, Tomato, Scallion