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Nasekaný thajský duhový salát se zázvorovým mandlovým dresinkem podle Tento recept je přímočarý,…

Chopped Thai Rainbow Salad with Ginger Almond Dressing by jackfruitfulkitchen ❤ This recipe is straightforward, scrumptious, wholesome, and FULL OF FLAVOR! 🤤 The candy and spicy ginger almond dressing is the proper praise to the crisp, contemporary veggies, the forbidden rice provides a tremendous nutty chewiness, the mango provides a BURST of taste, and the edamame and toasted cashews add a TON of plant protein. This bowl is a should make and completely good for meal prep – the elements are tremendous hearty so it lasts completely within the fridge for five days! 😃 Try the total recipe beneath and luxuriate in !

Chopped Thai Black Rice Rainbow Salad

SERVES 6

1 C forbidden black rice, cooked for 2-Three minutes lower than package deal directions (need it a bit of firmer)
1 C chopped agency mango (select mangoes that aren’t overly ripe) 1/2 C roasted cashews
1 C shelled edamame
1 C purple cabbage, chopped
1 pink bell pepper, chopped
2 agency avocados, chopped
Four inexperienced onions, chopped
1 bunch cilantro, chopped
1 English cucumber, chopped
1 massive bunch kale, chopped and drizzled with
1 tsp EVOO and juice of 1 lemon Ginger Almond Dressing
Three limes, juiced
1/Four C orange juice
1/Four C rice vinegar
1/Four C unsweetened almond butter
2 TBSP ginger, minced
2 TBSP maple syrup
1 TBSP chili garlic sauce
1/Four C water

1. Rinse ready rice with chilly water for 30 seconds. Drain totally. 2. Add all elements besides kale to a big bowl. Add in rice and blend to mix. 3. Therapeutic massage kale for 30 seconds till tender. Place in bowls. Prime with salad combination. 4. Add all elements for dressing to a blender and purée till easy and creamy. (Alternatively, can combine by hand). Modify sweetness/tartness/spicyness to your liking.) 5. Toss salad with dressing proper earlier than serving.

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