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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

¼ cup
vegetable oil
60 mL
¼ cup
rice wine vinegar
60 mL
1 tbsp
grated fresh ginger
15 mL
2 tsp
honey
10 mL
1 tsp
wasabi paste
5 mL
½ tsp
salt
2 mL
5 cups
cauliflower florets (about 1 lb/500 g)
1.25 L
1 cup
frozen shelled edamame, thawed
250 mL
1 cup
matchstick carrots
250 mL
2
green onions, finely chopped
2 cans
tuna packed in water, drained
170 g each

Method

Step 1
To make dressing, whisk oil with vinegar, ginger, honey, wasabi and salt; set aside. Add cauliflower to food processor and pulse into rice-sized crumbles.
Step 2
Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, cauliflower crumbles, edamame, carrot, green onion and tuna. Seal jars and store refrigerated up to 24 hr. Shake well before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
Calories:
290
Fat:
17 g
Saturated Fat:
1 g
Carbs:
18 g
Fibre:
5 g
Sugar:
9 g
Cholesterol:
20 mg
Protein:
18 g
Sodium:
530 mg