Crispy Rice Salad with Miso Ginger Dressing
- Prep
- 10m
- Cook
- 20m
- Total
- 30m
Ingredients
For 2
- 250 g Protein-Packed Rice, Quinoa & Lentil Mix, cooked
- 2 tsp Chilli oil
- 1 tbsp Soy sauce, reduced salt preferred
- 1/2 thumb Fresh ginger, grated
- 1 cloves Garlic, grated
- 1/2 tbsp Miso paste
- 1/2 tbsp Toasted sesame oil
- 1 tbsp Maple syrup, reduced sugar preferred
- 2 tbsp Nutritional yeast
- 1/2 Lime, juiced
- 120 g Edamame beans
- 120 g Cooked chickpeas, drained and rinsed if tinned
- 1/2 English cucumber, sliced into half moons
- 1 Avocado, ripe, chopped
- 1/2 Red onion, diced
- 15 g Fresh mint, chopped
- 15 g Fresh coriander, chopped
- 20 g Crushed toasted peanuts
- 3 tbsp Shelled hemp seeds
Method
Notes
🌱 Plant Points: 16
🌾 For a GF option, swap the soy sauce for tamari and ensure your miso paste is certified gluten-free.
🫙 Best eaten fresh — the crispy rice will lose its crunch once dressed. Store components separately in the fridge for up to 2 days and assemble just before eating.
❄️ This recipe is not suitable for freezing.
💡 Nutritional values are approximate and calculated per serving.
Nutrition
Approximate, per serving.
| Calories | 650 kcal |
| Fat | 32 g |
| Carbohydrates | 62 g |
| Fibre | 14 g |
| Protein | 30 g |