Asian Rice Salad with Edamame

Asian Rice Salad with Edamame

Original Recipe: https://www.rebeccakatz.com/recipe-box/asian-rice-salad-with-edamame

For the salad

• 2 teaspoons sea salt

• 2 cups Forbidden rice, rinsed and drained

• 1 cup shelled edamame beans

• 1 cup peeled and thinly sliced diagonally celery

• 1 cup peeled and shredded carrot

• 1/2 red bell pepper, diced

• 1/2 cup scallions thinly sliced diagonally, green and white parts

For the Dressing

• 2 tablespoons brown rice vinegar

• 3 tablespoons tamari

• 1 tablespoon minced fresh ginger

• 2 cloves garlic, minced

• 1/8 teaspoon cayenne

• 1/4 cup sesame oil

• 3 tablespoons fresh lime juice

• 1/8 teaspoon sea salt

• 1/2 teaspoon Grade A Dark Amber maple syrup

• 1 cup toasted cashews

• 1 tablespoon chopped fresh cilantro

• 1/2 cup chopped fresh basil

• 1 tablespoon lightly toasted sesame seeds

• 2 teaspoons fresh lime juice

Directions

In a medium pot, bring 4 cups of water and 1 teaspoon salt to a boil over high heat. Add the rice and return to a boil. Cover, decrease the heat, and simmer until tender,  20 to 25 minutes. Pour the rice onto a sheet pan and fluff with a fork to separate the grains and cool.

In another medium pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and blanch the edamame until just tender, about 1 minute. Transfer to a colander, rinse with cold water, and set aside.

In a bowl combine the rice, celery, carrot, red pepper, and scallions. Prepare the dressing by whisking the vinegar, tamari, ginger, garlic, cayenne, sesame oil, toasted sesame oil, lime juice, salt, and maple syrup together. Toss the rice mixture with the dressing. Stir in the beans, cashews (reserve a few for garnish), cilantro, and basil. Top with the sesame seeds and a squeeze of lime juice. Serve in a salad bowl, garnished with cashews.

Potato Salad with Lemony Balsamic Vinaigrette

Potato Salad with Lemony Balsamic Vinaigrette 

• 2 lbs boiled, cubed red potatoes

• 3 stalks celery chopped

• 1/4 cup red onion

Boil potatoes until soft. Remove from water and spread on a baking sheet and toss with vinaigrette. Refrigerate 12-24 hrs. Add celery and red onion, toss and serve.

Lemony Balsamic Vinaigrette

Longevity Kitchen, Rebecca Katz with Mat Edelson
MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes

• 2 tablespoons Balsamic Vinegar

• 2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon lemon zest

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1/4 cup extra virgin olive oil

Combine all of the ingredients in the order in which they are written. Whisk until thoroughly blended.Store in a glass jar in the refrigerator for up to 1 week.

Summer Slaw (gluten free, vegan)

Enjoy this colorful, delicious and healthy summer slaw.

Ingredients

• 1 medium carrot, peeled or unpeeled

• 6-inch length of an English cucumber, peeled or unpeeled

• 1 medium zucchini (about 6 inches long), unpeeled

• ¼ pound jicama, peeled

• ¼ pound golden beet, peeled

• 3 large red radishes

Instructions

After washing and peeling the vegetables, cut them as needed so that they will fit easily through the tube on top of the food processor (see photo below). Put the prepared veggies in a bowl or on a plate so they’re ready.

Once the shredding/grating blade is snugly in place, put the lid on the food processor, lock it and turn it on. Remove the plastic pusher from inside the tube, and feed the vegetables through, using the pusher to move the vegetables down toward the spinning blade. (You may need to stop once or twice to remove any missed slices of vegetables that have become stuck above the circular attachment but under the lid.) Once all the vegetables are shredded, transfer them to a medium bowl.

Dressing

Ingredients

• 3 tablespoons lemon juice

• 2 tablespoons salt-free sodium mustard

• ½ teaspoon dried Italian herb seasoning

• 1 small-medium clove of garlic, put through a garlic press (or finely chopped)

Instructions

Place the lemon juice, mustard, Italian herb seasoning, and garlic into a small bowl or cup, and stir well. Pour over the salad and toss. 

original recipe: http://www.straightupfood.com/blog/2018/06/20/summer-slaw