Eve’s Brown Rice Salad

by | Nov 9, 2015 | 0 comments

You can make this delicious salad up, including the dressing, ahead of time. Just wait to the last minute to add the cashews and sunflower seeds.

Yields6 ServingsDifficultyBeginner
Salad Ingredients
 4 cups cooked brown rice (approx 2 cups uncooked)
 6 shallots - chopped
 1 red capsicum - deseeded and chopped
 1/3 cup currants (no vege oil)
 1/2 bunch of coriander
 1/2 bunch of parsley
Dressing
 1/4 cup macadamia nut oil or Changing Habits Inca Inchi Oil
 3 tbsp soy sauce or tamari
 1 1/2 tbsp fresh lemon juice
 2 cloves garlic crushed
 2 tbsp finely grated fresh ginger
Topping
 3/4 cup cashews, toasted
 2 tbsp sunflower seeds, toasted
1

Place cooled rice and all other salad ingredients into a bowl and mix.

2

Mix the dressing and pour over the salad ingredients and mix thoroughly.

3

Coarsely chop the topping ingredients (nuts and seeds) and sprinkle on top of the salad just before serving.

Category,

[cooked-sharing]

Ingredients

Salad Ingredients
 4 cups cooked brown rice (approx 2 cups uncooked)
 6 shallots - chopped
 1 red capsicum - deseeded and chopped
 1/3 cup currants (no vege oil)
 1/2 bunch of coriander
 1/2 bunch of parsley
Dressing
 1/4 cup macadamia nut oil or Changing Habits Inca Inchi Oil
 3 tbsp soy sauce or tamari
 1 1/2 tbsp fresh lemon juice
 2 cloves garlic crushed
 2 tbsp finely grated fresh ginger
Topping
 3/4 cup cashews, toasted
 2 tbsp sunflower seeds, toasted

Directions

1

Place cooled rice and all other salad ingredients into a bowl and mix.

2

Mix the dressing and pour over the salad ingredients and mix thoroughly.

3

Coarsely chop the topping ingredients (nuts and seeds) and sprinkle on top of the salad just before serving.

Notes

Eve’s Brown Rice Salad
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