with Cabbage, Carrots & Sesame Dressing
You can definitely make a sandwich in 10 minutes, but our chefs heard the call for lighter, more veggie-forward lunches, and present this bowl instead. Get ready to dig into buttery rice beside sweet soy-glazed edamame with just a touch of heat, plus cabbage, carrot, and cucumber salad in a savory sesame dressing. Sprinkle it all with fresh cilantro, and you’ve got an eat-the-rainbow lunch idea we can all feel really good about.
Allergens
Utensils
Tags
Mini Cucumber
1 unit
Cilantro
0.25 ounce
Edamame
4 ounce
Sweet Soy Glaze
4 tablespoon
Sriracha
1 teaspoon
Red Cabbage and Carrot Mix
4 ounce
Sesame Dressing
1.5 ounce
Microwavable Rice
1 unit
Sesame Seeds
1 tablespoon
Salt
Pepper
Butter
1 tablespoon
• Wash and dry produce.
• Halve cucumber lengthwise; thinly slice into half-moons. Roughly chop cilantro.
• Place edamame in a medium microwave-safe bowl. Microwave until tender, 45 seconds. Drain any excess water if necessary. Transfer to a paper-towel-lined plate to cool. Season with salt and pepper. Wipe out bowl.
• While edamame cooks, in a small bowl, combine sweet soy glaze and Sriracha to taste (use less if you prefer less heat).
• In bowl used for edamame, combine cabbage and carrot mix, cucumber, dressing, and half the cilantro.
• Meanwhile, gently squeeze rice in package to separate grains. Tear a 2-inch vent in package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave on high for 90 seconds (microwave times may vary; be careful when handling and opening the pouch). Fluff with fork. TIP: To make it easier to fluff the rice, transfer to a bowl first.
• Divide rice between bowls; top with edamame and salad in separate sections. Drizzle soy-Sriracha mixture over everything; garnish with sesame seeds and remaining cilantro. Serve.
540
kcal
Calories
21
g
Fat
6
g
Saturated Fat
71
g
Carbohydrate
23
g
Sugar
4
g
Dietary Fiber
12
g
Protein
15
mg
Cholesterol
1130
mg
Sodium
