This salad is an explosion of colors! This means that it’s packed with phytonutrients and antioxidants as well as fiber, vitamins and minerals. Super easy to prepare so it’s great for gatherings and big crowds. You can make it with green peas or edamame, both versions taste great! The key is the dressing though. I usually make a big batch and keep it in the fridge. I use it for Noodle Salad or as a dipping sauce for Summer Rolls.
- 1cup cooked brown rice
- 1/2cup chopped purple cabbage
- 1/2cup grated carrots
- 1/2cup diced red bell pepper
- 1/2cup green peas or edamame
- 1/2cup spring onions
- handful of coriander
- 1tbs sesame seeds
- 1tbs peanut butter
- 1tbs molasses
- 2tbs soy sauce
- 1 clove garlic
- thumb size piece fresh ginger
- 2tbsp rice vinegar
- 1tsp sesame oil
- 1tsp sriracha or fresh chili to taste
- 1/4cup water
Cooke the rice or use leftover rice. Chop up all the vegetables and place them all with the rice in a bowl. To make the dressing, place all the ingredients in the nutribullet or other similar blender and blend it until creamy consistency. If you’re making it by hand, finely grate garlic and ginger, then add all the rest of the ingredients and whisk it until creamy.
Use as much or as little dressing to dress the salad as you like. Keep the leftover dressing in a jar in the fridge for up to a week.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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