By the Gracious Vegan
This healthy salad will fill you up and satisfy your taste buds. There’s no oil or other processed ingredients. A good amount of protein comes from the almonds and sesame seeds, there’s fiber from the brown rice and vegetables, and dozens of micronutrients come from the kale, one of the most nutrient-dense foods you can eat. And did I mention it’s delicious?
Makes 8 cups
Cook rice per package directions. (I like to use the Instant Pot: 1 cup brown rice, 1.5 cups water, pressure release handle in “Sealing” position, 22 minutes on “Manual” setting, 10-minute “Natural Release.”) Let the rice cool for at least 10 minutes.
1 cup uncooked brown rice
2 cups water (or 1.5 cups with the Instant Pot)
Gently toss the cooled rice with the following ingredients in a large mixing bowl.
5-6 large kale leaves (about 6 ounces), ribs removed, chopped and massaged until they just start to wilt
3 cups shredded or chopped red cabbage (1/4 of a small head)
1 carrot, peeled and grated
1/2 cup roasted almonds (whole or chopped) (tamari almonds work well)
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill, or 4 teaspoons dried dill
2 tablespoons roasted sesame seeds (you can roast raw sesame seeds in a skillet for a few minutes)
Dressing. Whisk the following ingredients together in a small bowl (or in a mini chopper, starting with the garlic).
1/4 cup lemon juice
1/4 cup soy sauce
4 cloves garlic, chopped
2 Tablespoons stone-ground mustard (or another mustard to your liking)
Drizzle the dressing over the rice mixture and toss.
The flavors definitely need time to mingle; otherwise the lemon juice and soy sauce can stand out too strongly. I recommend at least 2 hours for the flavors to blend.
Serve at room temperature or chilled. This last 4-5 days in the refrigerator.
Nutrition: Whole-food unprocessed; WFPBNO
Timing: About an hour, unless you have cooked brown rice on hand