The final wedding countdown is on! 12 days, you guys. TWELVE DAYS.
Nate and I were in Atlanta this weekend at our friends Sara and Anthony’s wedding. Sara and I got engaged right around the same time, and were checking with each other as we planned our weddings to make sure we picked different dates. So all year, I’ve known that we were flying to Atlanta for their wedding, and then ours would be just around the corner. Being there this weekend made our wedding seem SO REAL!
Not to mention the fact that they had the most beautiful wedding ever. It was at her parents’ house (an old horse farm), very Southern rustic, very DIY. It was absolutely perfect, and I can only hope I’ll look half as overjoyed as I walk down the aisle as my lovely friend did! Except I know I’ll look terrified instead. I remember distinctly from my sister’s wedding the feeling of not being able to control my facial muscles as I walked down the aisle because I was so nervous. The chance of that happening at my own wedding is preeeetty much 100%. I will be clinging to my dad for dear life!
I was crossing my fingers that I’d be going through a quiet spell at work in the weeks leading up to the wedding, to give me a little spare time to take care of last-minute wedding details. Instead, pretty much the opposite is true. Isn’t that always the way things work? Everyone is being super understanding, and I’m trying to stay focused and not take advantage too much. Because of that, easy salads like this are going to be our best friends over the next week or so!
This salad is a simple combo of chewy rice and edamame, fresh crispy veggies, crunchy almonds, and a finger-lickin’ sesame ginger dressing. You can layer them all together for presentation, or just toss them in a bowl and stir ’em up with a heavy-handed pour of dressing. This dressing is so good that the first batch didn’t last too long. I actually had to blend up a second batch to have enough for leftovers for the week! I may as well have drunk it with a straw. Yummmm.
For me, this salad is the perfect combination of healthy and filling. You can adjust the components as you like to go one way or the other – more cabbage if you want something lighter, or more rice if you need a meal that will stick to your ribs for a bit longer. I actually love the overall texture when using a bit more rice, but that’s just me. It’s hard to go wrong as long as that dressing is part of the equation.
The components of this salad are hearty, making it the perfect make-ahead meal. Just keep the dressing separate until right before serving, and you can make the salads up to a week in advance.
Here’s to a healthy start to the week… whether you have a wedding dress in your near future or not :)
- 1/4 cup tahini
- 3 Tbsp mirin
- 2 Tbsp chopped fresh ginger
- 1 Tbsp Bragg's liquid aminos (or low-sodium soy sauce)
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 2-4 Tbsp water
- 2 Tbsp sesame seeds, lightly toasted
- 1-2 cups cooked brown rice
- 1 cup shredded green cabbage
- 1 cup grated carrot
- 1 cup frozen edamame, thawed
- 1/4 cup slivered almonds, lightly toasted
- Make the dressing by blending together all ingredients except for sesame seeds. I like to start with 2 Tbsp of water and thin it out with an additional 1-2 Tbsp if necessary. Stir in the sesame seeds.
- Assemble the salads by layering all components in two bowls. Top with dressing. Enjoy!
Can be made up to a week in advance. Keep dressing separate until just before serving.