Cook mode

Ingredients

Method

Useful swaps

  • Pack a layered lunch jar: Use exactly 180 g low fat cottage cheese; 120 g cooked brown rice; 70 g cooked shelled edamame; 120 g cucumber with peel; 12 g sichuan chili crisp; 8 g rice vinegar; 12 g scallion. Fold all 8 g vinegar and 6 g chili crisp into 180 g cottage cheese. Layer it in a wide jar with 120 g rice, 70 g edamame, 120 g diced cucumber, and 12 g scallion; spoon the remaining 6 g chili crisp on top, keep chilled, and shake before eating. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The full measured ingredient set is retained, so nutrition per serving is essentially unchanged.
  • Make cucumber cottage-cheese cups: Use exactly 180 g low fat cottage cheese; 120 g cooked brown rice; 70 g cooked shelled edamame; 120 g cucumber with peel; 12 g sichuan chili crisp; 8 g rice vinegar; 12 g scallion. Cut all 120 g cucumber into six thick cups. Mix 180 g cottage cheese, 120 g rice, 70 g edamame, 12 g chili crisp, 8 g vinegar, and 12 g scallion into a chunky filling; spoon it into the six cups and eat every spoonful of extra filling alongside. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The full measured ingredient set is retained, so nutrition per serving is essentially unchanged.

Storage and reheating

  • Refrigerate for up to 2 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.