Vegan Thai Rice Salad

This Vegan Thai Rice Salad is great for lunch, dinner, as a side dish and even for meal-planning. It’s one of those good-for-all recipes that you just can’t go wrong with and everyone will enjoy.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with rice, click here.

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Ingredients:

• 1 cup (200g) wild and brown rice mix
• 1 red bell pepper, chopped
• 1 yellow bell pepper , chopped
• 2 cups (140g) shredded purple cabbage
• 3 cups (200g) kale, roughly chopped
• 1/2 English cucumber, chopped
• 4 green onions, thinly sliced
• 1/3 cup (50g) roasted cashew, roughly chopped
• Lime wedges, to garnish

Thai Dressing:

• 4 Tbsp. low sodium soy sauce or coconut aminos
• 2 Tbsp. hoisin sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. rice vinegar
• 1 garlic clove, minced
• 1 Tbsp. freshly grated ginger

Directions:

1. Fill a pot with salted water and bring it to a boil. Add rice and cook according to package instructions, then drain and let it cool down completely.

2. While the rice is cooking, prep the veggies.

3. Add all dressing ingredients into a mason jar. Place the lid on and shake vigorously to combine.

4. In a large bowl add the cooked rice, purple cabbage, cucumbers, kale, bell peppers, green onions, and cashews.

5. Add the dressing just before serving, and toss to combine. Enjoy!