Winter Vegetable Salad with Peanut-Ginger Dressing by @le.renard.et.les.raisins

40 min
Easy

4 servings

🍚

180 g

Black Rice

🥑

1

Avocado

🥦

1 head

Broccoli

🫛

150 g

Snap Peas

🥬

80 g

Red Cabbage

🫜

1 bunch

Radish

🫘

150 g

Edamame

🥜

30 g

Peanuts

🌿

0.5 bunch

Coriander

🫗

45 ml

Toasted Sesame Oil

🥜

15 g

Peanut Butter

🫚

1 cm

Fresh Ginger

🧄

1 clove

Garlic

🥢

30 ml

Soy Sauce

🥣

15 g

White Miso

🍋

30 ml

Lime Juice

🍯

5 ml

Agave Syrup

🧂

1 g

Salt

💧

100 ml

Boiling Water

Preparation Steps

  1. Step 1/8

    Rinse the black rice, then cook it in salted water according to the package instructions.

    🍚black rice
    🧂salt
    🍲saucepan
    🧺colander

  2. Step 2/8

    Steam the broccoli and sugar snap peas with a pinch of salt until tender-crisp.

    🥦broccoli
    🫛sugar snap peas
    🧂salt
    🍲saucepan
    🍲steamer basket

  3. Step 3/8

    Drain the cooked rice and vegetables, then let them cool slightly.

    🍚black rice
    🥦broccoli
    🫛sugar snap peas
    🧺colander

  4. Step 4/8

    Thinly slice the radishes and red cabbage.

    🫜radishes
    🥬red cabbage
    🔪chef's knife
    🪵cutting board

  5. Step 5/8

    Dice the avocado and roughly chop the cilantro.

    🥑avocado
    🌿fresh cilantro
    🔪chef's knife
    🪵cutting board

  6. Step 6/8

    Blend the sesame oil, peanut butter, ginger, garlic, soy sauce, miso, lime juice, agave syrup, and boiling water.

    🫗toasted sesame oil
    🥜natural peanut butter
    🫚fresh ginger
    🧄garlic
    🥢soy sauce
    🥣white miso
    🍋lime juice
    🍯agave syrup
    💧boiling water
    🥤blender

  7. Step 7/8

    Combine the rice, cooked vegetables, raw vegetables, avocado, and edamame in a large bowl.

    🍚black rice
    🥦broccoli
    🫛sugar snap peas
    🥬red cabbage
    🫜radishes
    🥑avocado
    🫘edamame
    🥣large mixing bowl

  8. Step 8/8

    Pour over the dressing, then top with crushed peanuts and cilantro before serving.

    🥜peanuts
    🌿fresh cilantro
    🥣large mixing bowl

Composition

Ingredients

Types

Grains, Fruit, Vegetables, Legumes, Nuts, Oils, Spices, Condiments, Fermented Foods, Sweeteners, Seasonings, Water

Ingredients

Black rice, Avocado, Broccoli, Snap peas, Red cabbage, Radish, Edamame, Peanuts, Coriander, Toasted sesame oil, Peanut butter, Fresh ginger, Garlic, Soy sauce, White miso, Lime juice, Agave syrup, Salt, Boiling water

Allergens

Soy, Peanuts, Sesame, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

670 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 76g, Fat: 33g, Fiber: 15g, Sugar: 9g, Sodium: 1050mg

Nutritional Information

Minerals

Potassium: 890mg, Iron: 5.5mg, Magnesium: 150mg, Calcium: 100mg

Vitamins

Vitamin C: 105mg, Vitamin K: 190µg, Folate: 190µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, saucepan, steamer basket, blender, large mixing bowl, colander

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, Asian

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Creamy, Tender, Chewy

Flavors

Nutty, Umami, Tangy, Fresh, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep dressing separate,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Keep avocado and dressing separate when possible), freezer : (Not recommended because raw vegetables and avocado lose texture)