Asian Rice and Cabbage Salad
Makes
2
servings
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
Ingredients
½ cup cashews chopped
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
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
1
Preheat oven to 350 degrees and roast the cashews until they are fragrant (about 7 minutes). Set aside.
2
In a large bowl combine the garlic lime juice vinegar honey tamari and toasted sesame oil. Whisk together.
3
Add the onions herbs and vegetables.
4
Toss into the dressing.
5
Add the roasted cashews and toss again.