Cucumber Salad

Cucumber Salad

Making the viral cucumber salad into a balanced meal with nutrient rich, short-grain white rice. The rice is comprised of complex carbohydrates that are more slowly digested, providing energy to sustain you through the day.

This recipe stars U.S.-grown short-grain rice and comes to us from our friend @nutrition_by_meagan in partnership with USA Rice.

  • Servings
    2
  • Serving Size
    1 plate
  • Prep Time
    30 min
  • Cook Time
    25 min
  • Total Time
    55 min

Ingredients

  • 1 cup short-grain rice, uncooked
  • 3oz tofu
  • 2 tbsp coconut aminos
  • Cornstarch (to coat)
  • ½ cup thinly sliced cucumbers
  • ¼ cup edamame
  • 1½ tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • 1 tsp fish sauce
  • 1 tsp minced garlic
  • 1 tsp black sesame seeds
  • ½ tsp red pepper flakes
  • 2 whole small bok choy
  • Carrot ribbons (optional)
  • Sesame ginger dressing

Preparation Material

  • 1 Mason jar

Directions

  • Preheat the oven to 400F
  • Cook 1 cup of short-grain white rice
  • Slice 3 oz tofu into 1”cubes and marinade with 2 tbsp coconut aminos
  • Toss marinated cubes in cornstarch to coat, place onto a sheet pan lined with parchment paper, and cook in the oven for 25 minutes.
  • To a mason jar add 1/2 thinly sliced cucumber, 1/4 cup edamame, 1.5 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, 1 tsp fish sauce, 1 tsp minced garlic, 1 tsp black sesame seeds, and 1/2 tsp red pepper flakes.
  • Shake mason jar to mix ingredients and let sit for 10-15 minutes before serving.
  • Lightly steam 2 small bok choy, and use a vegetable peeler to make cucumber ribbons.
  • Plate the rice and top with steamed bok choy, carrot ribbons, crispy baked tofu, and cucumber edamame salad.
  • Top with sesame ginger dressing, and enjoy!