Edamame Wild Rice Salad (Adapted from Nadiya Hussain)
Edamame Wild Rice Salad
(Adapted from Nadiya Hussain)
1 1/4 cups cottage cheese
1 TBSP grated fresh ginger
1/2 tsp salt
4 TBSP extra virgin olive oil
2 TBSP honey
1 lemon (juice and zest)
1/4 cup flat leaf parsley (remove stems)
4 TBSP pickled red cabbage
1 cup cooked long grain and wild rice
4 cups frozen edamame, cooked and cooled
In a bowl, stir together the cottage cheese and ginger.
Add the salt, oil and honey. Then add the lemon and zest, and mix well.
Add the parsley leaves, then add the cabbage and rice, and mix well.
Finally add the edamame. Stir and serve.