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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.

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