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Vegan Thai Rice Salad
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Description
This simple rice salad recipe is perfect for lunch or dinner and even as a side dish. Moreover, it’s super easy to make.
Ingredients
- 1 cup Wild And Brown Rice Mix
- 2 cups Shredded Purple Cabbage
- ½ English Cucumber, Chopped
- 3 cups Kale, Roughly Chopped
- 1 Red Bell Pepper, chopped
- 1 Yellow Bell Pepper, Chopped
- 4 Green Onions, Thinly Sliced
- ⅓ cups Roasted Cashew, Roughly Chopped
- Lime Wedges, To Garnish
- FOR THE THAI DRESSING:
- 4 Tablespoons Low Sodium Soy Sauce, Or Coconut Aminos
- 2 Tablespoons Hoisin Sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Rice Vinegar
- 1 clove Garlic, Minced
- 1 Tablespoon Freshly Grated Ginger
- 1 Tablespoon Chili Flakes
Preparation
Fill a pot with salted water and bring it to the boil. Add rice and cook according to package instructions, then drain and let it cool down completely.
Meanwhile, prep veggies and make the dressing.
Add all dressing ingredients into a Mason jar. Place the lid on and shake vigorously to combine.
In a large bowl, add cooked rice, purple cabbage, cucumbers, kale, bell peppers, green onions, and cashews. Add the dressing just before serving, and toss to combine. Serve with lime wedges.
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