Best Clean Eating Wakame Brown Rice Salad With Tofu Recipes

CLEAN EATING SHRIMP SALAD WITH WAKAME SEAWEED

Steps:

• Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
• Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
• Add celery, onions and wakame and combine.
• In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
• Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.

WAKAME (SEAWEED) SALAD

Steps:

• Combine all ingredients in an airtight container.
• Chill at least 6-8 hours.
• Enjoy!

BROWN RICE AND SEAWEED SALAD

Steps:

• Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat. Add onion and sauté until slightly golden and translucent, about 10 minutes. Remove from heat and set aside. Drain seaweed, squeezing out water, and set aside.
• In a large bowl, combine remaining 2 tablespoons oil, vinegar and tamari. Whisk until blended. Add onion and rice, and toss with two forks to dress well.
• Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.

CLEAN EATING SUNOMONO SALAD

Steps:

• Cook quinoa according to package directions. Set aside to cool slightly.
• Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
• In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
• Divide quinoa among 4 salad plates and place cucumber slices on top.
• In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
• Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
• Garnish with cilantro immediately before serving.

BROWN RICE SALAD

Steps:

• Cook brown rice until tender, allow to cool.
• To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
• In a large bowl add the rice and all other salad ingredients.
• Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!

CLEAN EATING CABBAGE SALAD WITH TUNA

Steps:

• In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
• In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
• For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.

CLEAN EATING WAKAME BROWN RICE SALAD WITH TOFU

Steps:

• Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
• Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
• Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
• In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
• Pour sauce over rice mixture and toss to combine.
• Carefully stir in tofu.
• Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.