Asian Rice and Cabbage Salad
2
1 clove garlic minced
3 tablespoons fresh lime juice
3 tablespoons cider vinegar
2 teaspoons honey or maple syrup
2 tablespoons tamari (gluten free, if needed)
2 tablespoons toasted sesame oil
2 green onions finely shredded
¼ cup fresh basil chopped
¼ cup fresh cilantro chopped
1 cup Napa or Savoy cabbage chopped fine
½ cup red bell pepper diced
3 cups brown basmati rice cooked
Enjoy this brightly colored and flavor popping salad with either warm or chilled brown basmati rice. Either way it will blow your mind away!
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegetarian
Preheat oven to 350 degrees and roast the cashews until they are fragrant (about 7 minutes). Set aside.
In a large bowl combine the garlic lime juice vinegar honey tamari and toasted sesame oil. Whisk together.
Add the onions herbs and vegetables.
Toss into the dressing.
Add the roasted cashews and toss again.
Ingredients
½ cup cashews chopped1 clove garlic minced
3 tablespoons fresh lime juice
3 tablespoons cider vinegar
2 teaspoons honey or maple syrup
2 tablespoons tamari (gluten free, if needed)
2 tablespoons toasted sesame oil
2 green onions finely shredded
¼ cup fresh basil chopped
¼ cup fresh cilantro chopped
1 cup Napa or Savoy cabbage chopped fine
½ cup red bell pepper diced
3 cups brown basmati rice cooked