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Asian brown rice + veggie salad

Asian brown rice + veggie salad

3 heaping cups cooked brown rice (leftover rice is perfect)
1 small head green cabbage, sliced thin then and chopped (or grated)
1 bunch of broccolini, trimmed and roughly chopped (optional: lightly blanched)
1 medium or 3 baby carrots, grated
2 green onions, whites and greens, chopped
3 heaping tablespoons chopped fresh cilantro
1/4 cup peanuts, chopped
Orange ginger dressing (recipe below)

Gently toss the rice, vegetables and peanuts in a large bowl. Drizzle half of the dressing over the salad, mixing as you go. Taste, and add more dressing to suit. Serve at room temperature. Keeps well in the fridge for several days (eat it cold, or allow it to warm up a bit).

Prep Time: 10 minutes       Yield: 6-8 generous servings

Orange Ginger Dressing

1 tablespoon fresh orange juice
1 teaspoon orange zest, finely grated
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon fresh ginger, finely minced
1 teaspoon fish sauce
1 tablespoon honey
1/4 teaspoon salt
2 tablespoons rice vinegar
1/4 neutral oil, such as canola or sunflower

Add all of the ingredients to the jar of a blender (or a tall container, if using a stick blender). Blend for about a minute to emulsify the ingredients.

Prep Time: 10 minutes       Yield: about 3/4 cup

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