- 1/2 small eggplant, ends trimmed, sliced into 1/4-inch-thick rounds
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 cup shelled edamame
- 2 medium carrots, shredded (about 1 cup)
- 3 tablespoons brown rice vinegar
- 2 tablespoons orange juice
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon chopped shallot
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup cold cooked brown rice
- 2 tablespoons chopped cilantro
- 3 cups chopped napa cabbage
- 5 ounces peeled and deveined cooked large shrimp
- 1/2 cup roasted unsalted cashews
- calories 572
- fat 29 g
- satfat 4 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 30 g
- carbohydrate 53 g
- fiber 14 g
- cholesterol 150 mg
- iron 4 mg
- sodium 775 mg
- calcium 191 mg
How to Make It
Place an oven rack 6 inches from heat source and preheat broiler. In a large bowl, toss eggplant with 1 Tbsp. olive oil, a pinch of salt and 1/4 tsp. pepper until well coated. Arrange in a single layer on a baking sheet. Broil, turning eggplant slices once, until golden brown on both sides, 4 to 5 minutes. Let cool on baking sheet.
Bring a small saucepan of water to a boil. Add a generous pinch of salt along with edamame; cook until edamame are tender and bright green, about 5 minutes. Drain well and let cool.
In a blender, blend carrots, vinegar, orange juice, soy sauce, shallot, ginger, sesame oil, remaining 1 Tbsp. olive oil and 1/4 tsp. pepper until as smooth as possible.
Toss rice with 1 1/2 Tbsp. cilantro. Divide salad ingredients evenly between 2 1-quart-capacity containers; sprinkle with remaining 1/2 Tbsp. cilantro. Cover containers. Pack dressing in 2 small covered containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Add dressing to salads and cover salad containers; shake before eating to distribute ingredients.