- 1 cup wild rice blend, rinsed
- Double batch of Ginger Miso Dressing (see link in the recipe intro)
- 6 radishes, sliced thinly with a sharp knife or mandoline
- 3 cups of kale, stems removed and sliced into ribbons
- 3 carrots, peeled into strips
- 1 bunch scallions, thinly sliced (green and white parts)
- 1 cup frozen edamame (shelled), cooked according to package instructions
- 1/3 cup toasted sunflower kernels
- Flaky sea salt (i.e. Jacobsen’s Salt Company) and ground pepper, to taste
First, prepare the Ginger Miso Dressing (see recipe link in the intro) and set aside.
I recommend making a double batch so you'll have enough dressing for the salad, and some extra for other salads throughout the week.
Cook the wild rice blend according to package instructions. I like to cook mine in the rice cooker, using the "brown rice" setting. Set aside and let cool.
While the rice is cooking, cook the frozen edamame according to package instructions. Basically, you'll be dropping the frozen edamame beans into boiling water and reducing to a simmer. They only take a few minutes to cook. Once cooked, drain the beans and set aside.
To assemble the salad, add a few tablespoons of dressing into a large mixing bowl, then add the grains, edamame, and the rest of the ingredients. Toss gently with a rubber spatula. Taste as you go along, and add more dressing if needed.
To serve, garnish with the sunflower kernels and flaky salt (if needed). You may not need the salt since the miso from the dressing has a fair amount of salt already.
Serve immediately, or store in the refrigerator for up to 3 days. Before serving, let the salad sit on the counter for awhile to come up to room temperature. Drizzle with extra dressing if needed.
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