Ginger-Lime Rice Salad
This salad can be served either chilled or at room temperature. For an even stronger ginger flavor, add an extra tablespoon of grated ginger to the dressing.
Preparation time: 20 minutes + 1 hour chill time
For ginger-lime dressing:
1 tablespoon freshly grated ginger
Grated zest of 2 limes
¼ cup freshly squeeze lime juice
2 tablespoons seasoned gluten-free rice vinegar
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
For rice salad:
2 cups cooked brown rice
1 red bell pepper, seeded and chopped
1 cup cubed extra-firm tofu
⅓ cup chopped scallions
¼ chopped unsalted raw cashews
- Whisk together ginger-lime dressing ingredients until well combined. Set aside.
- Combine cooked rice, bell pepper and tofu in a large bowl. Add dressing. Toss until combined.
- Garnish with scallions and cashews.
Per serving: 408 calories, 18g protein, 33g carbohydrates, 5g Fiber, 26g total fat (4g sat, 13g mono, 3g poly), 302 mg sodium. Excellent source of vitamin C and manganese. Good source of iron. Fair source of vitamin B3 (niacin), B6, calcium, copper, magnesium, phosphorus and selenium.
Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.