Thursday, March 17, 2016

Bangkok Rice Salad

This salad was pretty awesome. I ate it as an entree. It is great as a side, too. I got this from the Happy Herbivore Meal Mentor

2 cups cooked brown rice 
1 carrot, shredded 
1 cup napa cabbage, sliced thin 
¼ cup frozen shelled edamame (thawed) 
3-oz mango, diced 
2 green onions, sliced

Bangkok Peanut Sauce 
2 tbsp peanut butter 
1½ tsp agave nectar 
1½ soy sauce 
1½ tsp rice vinegar 
2 tbsp warm water
ground ginger

Bangkok Peanut Sauce 

  1. Whisk peanut butter, agave, soy sauce, rice vinegar, and a light dash of ground ginger together with warm water until well combined.


  1. In a large mixing bowl, combine rice, carrot, cabbage, edamame and mango. 
  2. Toss with Bangkok Peanut Sauce until evenly coated. 
  3. Garnish with green onions and serve.


  • Serves 2
  • Per serving: 393 calories, 10.5g fat, 65.6g carbs, 5.7g fiber, 15.6g sugars, 11.3g protein
  • Could add cold chicken, chopped peanuts, or more veggies.

No comments:

Post a Comment