Welcome to Ep 1 of Salads That

Υλικά

3 cups cooked brown rice, cooled

1 packed cup shredded red cabbage

1 packed cup shredded green cabbage

1 large carrot, shredded

1 large cucumber, thinly sliced

1 ½ cups frozen shelled edamame

1/2 block (225g) firm tofu, cubed and pan fried or air fried* (see notes)

Optional: extra leafy greens (eg baby spinach, rocket)

Dressing:

1⁄4 cup natural peanut butter

2 tbsp lemon or lime juice

2 tbsp light soy sauce

2 tbsp maple syrup (I used my homemade hot maple)

1 tbsp sesame oil

1 tsp grated ginger

1 large clove garlic, minced

Salt & pepper, to taste (optional)

To serve:

1 green onion, finely sliced

Roasted peanuts, roughly

chopped

Fried shallots

Black sesame seeds

Οδηγίες

Cook your rice ahead of time and take out the 3 cups and allow it to cool at room temperature (or prep the night before). In the meantime, bring a pot of water to the boil then cook the frozen edamame. Drain and rinse well in cold water. Set aside to cool.

In the meantime, whisk the peanut dressing ingredients together in a bowl. Add 1 tbsp of water at a time to thin out the dressing to your desired consistency.

To assemble, combine all the prepped ingredients in a large bowl. Add the dressing and toss well to coat. Garnish and serve!

NOTES

For the tofu, all I did was coat it in a mixture of soy, sugar, sesame oil, pepper and air fry it until golden. You can also pan fry and season afterwards instead!