Watercress and Forbidden Rice Salad with Ginger Vinaigrette

Serves: 3 Save

Ingredients (14)

  • 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
  • 3 cloves garlic, pressed
  • 2 tablespoons rice wine vinegar
  • 1/4 cup quality peanut oil, olive oil or vegetable oil
  • 2 teaspoons toasted sesame oil
  • 2 1/2 teaspoons reduced-sodium tamari or soy sauce
  • 1/2 teaspoon agave nectar
  • big pinch red pepper flakes
  • 1 big bunch watercress, very roughly chopped
  • 1 yellow or orange bell pepper, chopped
  • 2 to 3 stalks of celery, thinly sliced and roughly chopped
  • 1/4 cup green onion, chopped (include both white and green parts)
  • 1 1/2 cups shelled edamame (I used frozen)
  • 1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)

Ingredient Facts and Health Benefits

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Learn how to make this recipe at Cookie and Kate