Print

Wild Rice and Edamame Sriracha Salad

Print Recipe

super quick salad with great asian inspired flavors

Ingredients

Scale
  • Salad
  • 1/2 cup slivered almonds
  • 2 tablespoons white sesame seeds
  • 4 cups cooked wild rice
  • 3 medium scallions, thinly sliced (white and light green parts only)
  • 2 cups shelled thawed edamame
  • 2 medium carrots, peeled and diced
  • 1/2 cup water chestnuts, diced
  • Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • 1/4 cup rice vinegar
  • 1 tablespoon honey
  • 2 – 3 teaspoons sriracha
  • 2 teaspoons lime juice
  • 1 tablespoon soy sauce
  • salt and pepper to taste

Instructions

  1. Place the almonds in a medium frying pan over medium heat and toast 5-7 minutes. Remove and add to large mixing bowl.
  2. Add the sesame seeds to the pan and toast about 2-3 minutes. Transfer to the bowl with the almonds.
  3. Add the rice, scallions, edamame, carrots, and water chestnuts to the bowl with the almonds and sesame seeds.
  4. Whisk the olive oil, sesame oil, rice vinegar, honey, sriracha, lime juice, soy sauce, and salt and pepper in a small bowl. Drizzle over the rice mixture and toss to combine.
  5. Taste and season as needed with any ingredients. Cover and chill for at least one hour before serving.

Notes

  • Add crunchy noodles crushed up before serving for extra crunch!

Nutrition

Find it online: https://prairiecalifornian.com/wild-rice-and-edamame-sriracha-salad/