Watercress and Forbidden Rice Salad with Ginger Vinaigrette
View original ↗
Cookie and Kate · by Cookie and Kate★ 5.0

Watercress and Forbidden Rice Salad with Ginger Vinaigrette

NUTRITION · PER SERVING50M COOK
CAL 30%·PRO 35%
CARBS 83G54% OF CAL
11G FIBER66G OTHER6G TOTAL SUGAR
FAT 27G40% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Asian-inspired salad with watercress, forbidden rice, edamame, and vegetables tossed in a ginger vinaigrette. This is a light, nutritious side dish or light main course.

mainsaladdairy freeveganvegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
  • 3 cloves garlic, pressed
  • 2 tablespoons rice wine vinegar
  • 1/4 cup quality peanut oil, olive oil or vegetable oil
  • 2 teaspoons toasted sesame oil
  • 2 1/2 teaspoons reduced-sodium tamari or soy sauce
  • 1/2 teaspoon agave nectar
  • big pinch red pepper flakes
  • 1 big bunch watercress, very roughly chopped
  • 1 yellow or orange bell pepper, chopped
  • 2 to 3 stalks of celery, thinly sliced and roughly chopped
  • 1/4 cup green onion, chopped (include both white and green parts)
  • 1 1/2 cups shelled edamame (I used frozen)
  • 1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)
PREP
50M
SODIUM
248MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.