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1
In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot.
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2
Bring to a simmer over medium-high heat, stirring occasionally.
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3
Stir in the rice.
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4
Reduce the heat and simmer, covered, for 10 minutes.
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5
Remove the pan from the heat.
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6
Let stand, covered, for 5 minutes.
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7
Fluff the rice with a fork.
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8
Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.
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9
Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi.
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10
Set aside.
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11
For each serving, make a single layer of spinach on a salad plate, followed in order by a layer each of rice, broccoli slaw, and walnuts.
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12
Drizzle about 2 tablespoons of dressing over each salad.
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13
Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium.
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14
Just proceed carefullywasabi, sometimes called Japanese horseradish, is fiery!
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15
If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need.
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16
Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.
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17
(Per serving)
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18
Calories: 150
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19
Total fat: 4.5g
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20
Saturated: 0.5g
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21
Trans: 0.0g
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22
Polyunsaturated: 2.5g
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23
Monounsaturated: 1.0g
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24
Cholesterol: 0mg
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25
Sodium: 110mg
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26
Carbohydrates: 24g
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27
Fiber: 3g
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28
Sugars: 4g
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29
Protein: 4g
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30
Calcium: 24mg
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31
Potassium: 248mg
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32
1 1/2 starch
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33
1/2 fat
