Description
A fresh and nutritious salad featuring brown rice, vibrant vegetables, and a creamy peanut dressing.
Ingredients
Scale
- 1 cup uncooked brown rice
- 3 cups packed finely chopped de-stemmed kale
- 1 cup diced cucumber
- 1 heaping cup peeled and grated carrot
- 2 cups broccoli florets
- 1 cup finely chopped cilantro
- 1 diced red pepper
- to taste salt
- to taste black pepper
- optional fresh lime juice
- optional chopped cashews or peanuts
- 5 tbsp natural peanut butter
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or gluten-free tamari
- 2 tbsp water
- 2 tbsp pure maple syrup
- 1 tbsp fresh ginger root
- 3 cloves garlic
- 1/4 tsp red pepper flakes or up to 1 tbsp sriracha
Instructions
- Cook the brown rice according to package directions. Use a pot that will be large enough to stir the kale in once the rice is cooked.
- Once the rice is cooked, stir in the chopped kale so it softens. If you already have cooked rice on hand, just mix the kale with the rest of the veggies.
- Chop and steam the broccoli on the stovetop for 4 minutes or cook al dente using another method of choice.
- Chop up the rest of the vegetables and the cilantro and add to a large serving or mixing bowl.
- Add all of the sauce ingredients to a small blender and mix until smooth and creamy. If needed, add a little extra water 1 tsp at a time to adjust thickness.
- Add the cooked rice and kale to the bowl with the vegetables and mix to combine. Season with salt and pepper.
- You can either mix the dressing into the salad or divide salad between portions and drizzle dressing on top. I like to add about half to the salad and mix and reserve the rest for drizzling over each serving for more flavour.
- If desired, serve topped with a squeeze of fresh lime juice and chopped peanuts or cashews.
Notes
- This recipe is versatile; feel free to add in any other vegetables you enjoy.
- Adjust the thickness of the dressing according to your preference.
- For a spicier version, increase the amount of sriracha.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg