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.
Oh my goooooooosh! I’m inserting all the party bells and whistles and smiley face emojis here! SO excited for you, girl! I cannot wait to see all the photos! You’re sharing, right? right?!
Love the crunchy, fresh, flavorful Asian salad! Beautiful!
YAY!!! I was wondering when you were going to give us a wedding update because I knew it was coming up soon. I can’t wipe the smile off my face right now- I’m so happy for you!! And your face is going to look beautiful!!
I’m more excited for your wedding than I am for my birthday, haha. I’ll be turning 30 on the same day, although I probably already told you that. Let the senioritis begin!
Anyways, this salad looks like the perfect healthy skinny meal to prep for an important day. All of the textures and flavors sound delicious together!
Happy almost 30th!! That is quite the milestone as well :) I feel like everything wedding-related is happening too quickly to even give any updates on the blog! I should make time to do that :)
Oh my goodness congrats! Can’t wait to see pics! Hate that work is crazy – take advantage of whatever break they are allowing you an make it up later!! With awesome salads like this at least you won’t go hungry and will still fit in that dress!! Awesome recipe! Thanks for sharing – love the dressing :)
Can’t wait to try this salad.
BTW are we live-tweeting as you walk down the aisle?
Oh boy do I know that terrified look! I got married last october and of course the photographer has to capture the UGLIEST cry I’ve EVER done coming down the aisle! I was just so happy/overwhelmed/overly-emotional that the day had finally come! Enjoy every minute up to the wedding day because it goes by so fast !!! LOVE me wedding season! Last year 5 of my girlfriends got married !! We were all in each other’s wedding so to say the summer was crazy busy is an understatement!! We all had a blast but choosing dates was a challenge! I think we only skipped August as a wedding date!
Oh no… I am really hoping I can hold it together coming down the aisle! I’m quite the crier, though. Your wedding season sounds absolutely crazy!!
Congrats on your almost wedding!! I love love ginger sesame dressings like this one – yum!
Congrats on the wedding! I’m impressed by your ability to write a great post, take good pictures and make such a cute salad, so close to your wedding day/
Oh I’ve always wanted to know how to make that type of dressing, yum!
Love simple salad recipes- and I love the dressing ingredients. Sesame and rice wine vinegar are amazing together. Pinning!