Edamame and black rice salad

This vegetarian rice bowl has an Asian-inspired dressing with a spicy ginger hit.

Recipe «Edamame and black rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 200g black rice, 400g pkt frozen edamame, thawed, podded, 2 carrots, peeled, cut into matchsticks, 2 green shallots, thinly sliced diagonally, 2-3 small Lebanese cucumbers, quartered , 1 bunch fresh coriander sprigs, 2 tsp sesame seeds, toasted, 2 tsp finely grated fresh ginger , 2 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tbsp fresh lemon juice, 2 tsp honey, 1 tsp sesame oil.

Ingredients:

• 200g black rice 
• 400g pkt frozen edamame, thawed, podded 
• 2 carrots, peeled, cut into matchsticks 
• 2 green shallots, thinly sliced diagonally 
• 2-3 small Lebanese cucumbers, quartered 
• 1 bunch fresh coriander sprigs 
• 2 tsp sesame seeds, toasted 
• 2 tsp finely grated fresh ginger 
• 2 tbsp soy sauce 
• 2 tbsp rice wine vinegar 
• 1 tbsp fresh lemon juice 
• 2 tsp honey 
• 1 tsp sesame oil 

Instructions

1. Cook rice in a large saucepan of boiling water for 30 minutes or until tender. Drain. Cool completely. Place in a large bowl.
2. For the dressing, place the ginger in a small sieve over a bowl and squeeze to extract the juice. Discard the pulp. Add the soy sauce, vinegar, lemon juice, honey and sesame oil to the ginger juice. Whisk to combine. Set aside.
3. Add the edamame to the rice. Drizzle with two-thirds of the dressing and toss to combine. Add the carrot, shallot, cucumber and coriander to the bowl. Drizzle with the remaining dressing and sprinkle with sesame seeds.