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Miso-Sesame Shredded Salad Fill 1 Created with Sketch.

with Red Rice & Gingered Carrots

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 525 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

With its stunning colors, exciting textures and bright, fresh flavors, this shredded salad is summertime come early. We’re tossing crunchy strips of red cabbage and yellow squash with a wholesome blend of rice (including gorgeous red grains)­, all in a savory-sweet dressing. Our garnishes include carrot marinated with fresh ginger—stir it into the salad before eating for the most vibrant-tasting results!

fresh
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step-by-step
instructions
Marinate the carrots:
3 Marinate the carrots:

While the rice continues to cook, in a medium bowl, combine the carrots, ginger and half the vinegar; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Toast the cashews:
4 Toast the cashews:

Once the carrots have marinated for about 5 minutes, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

Make the dressing:
5 Make the dressing:

While the carrots continue to marinate, in a large bowl, combine the honey, miso paste and remaining vinegar; season with salt and pepper to taste. Slowly whisk in the sesame oil until well combined.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked rice, cabbage, squash and white bottoms of the scallions to the bowl of dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the marinated carrots. Garnish with the toasted cashews and green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Marinate the carrots:
3 Marinate the carrots:

While the rice continues to cook, in a medium bowl, combine the carrots, ginger and half the vinegar; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Toast the cashews:

Once the carrots have marinated for about 5 minutes, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

Toast the cashews:
Make the dressing:
5 Make the dressing:

While the carrots continue to marinate, in a large bowl, combine the honey, miso paste and remaining vinegar; season with salt and pepper to taste. Slowly whisk in the sesame oil until well combined.

6 Finish & plate your dish:

Add the cooked rice, cabbage, squash and white bottoms of the scallions to the bowl of dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the marinated carrots. Garnish with the toasted cashews and green tops of the scallions. Enjoy!