• Wash and dry produce.

• Massage rice in package to break up grains. Peel and mince or grate ginger.

• In a large microwave-safe bowl, combine rice, edamame, ginger, and a drizzle of olive oil. Cover with plastic wrap and microwave until warmed through, 2-3 minutes.

• Meanwhile, trim and thinly slice scallions.

• Once rice mixture is warmed through, immediately remove plastic wrap and stir, breaking up the rice as it cools.

• In a second large bowl, combine coleslaw mix, shredded carrots, scallions, vinegar, sesame dressing, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt.

• Add rice mixture to cabbage mixture; toss to combine. Taste and season with salt and pepper if desired.

• Divide edamame and cabbage rice between bowls; top with crispy onions and almonds. Serve.