Spicy, Crunchy Asian Rice Salad Recipe (Vegan, G-F)

One of our stellar customer service reps, April, made this recipe the other nite and said it was a big hit! Seconds for everyone at her house. She boosted the spice level with an add'l jalapeno. Thanks, April, and foodie blog, What Happens In My Kitchen. Enjoy.


2 cups cooked brown rice
3 cups shredded Napa cabbage (normal will do if you can't find it)
3 cups shredded purple cabbage
1 red pepper
1 yellow pepper
1/2 cucumber, diced


1 whole lime, juiced
1/2 cup olive oil
1/2 cup tamari
2 tablespoons cold pressed sesame oil
1/3 cup organic fair trade cane sugar
2 tablespoons ginger, chopped
1 jalapeno, chopped
sesame seeds, to garnish

Leave cooked rice in fridge for at least 30 minutes to cool and separate beforehand.

Add dressing ingredients to blender and mix. If you don't have a blender, make sure you chop the jalapeno, and ginger very finely, and whisk well.

Add the cabbage, red pepper and cucumber to the rice, and pour the dressing on top. Mix well. Garnish with sesame seeds. Serves 4.

Recipe courtesy of the blog, What Happens In My Kitchen, found here.

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