Kale Brown Rice Salad
This brown rice salad is packed with flavour and nutrition. You'll love the healthy veggies and rice topped off with crunchy cashews and creamy peanut sauce.
Servings: 4
Ingredients
For the Brown Rice Salad
- 1 cup uncooked brown rice 180 g, approx. 2.5-3 cups cooked
- 3 cups packed finely chopped de-stemmed kale (1 large bunch)
- 1 cup diced cucumber 1/2 a cucumber
- 1 heaping cup peeled and grated carrot 2 carrots
- 2 cups broccoli florets 1 large crown broccoli, lightly steamed
- 1 cup finely chopped cilantro
- 1 diced red pepper
- salt and black pepper
- fresh lime juice optional
- chopped cashews or peanuts optional
For the Peanut Sauce
- 5 tbsp natural peanut butter 75 g
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or gluten-free tamari
- 2 tbsp water
- 2 tbsp pure maple syrup
- 1 tbsp fresh ginger root
- 3 cloves garlic
- 1/4 tsp red pepper flakes or up to 1 tbsp sriracha optional
Instructions
- Cook the brown rice according to package directions. Use a pot that will be large enough to stir the kale in once the rice is cooked. Once the rice is cooked, stir in the chopped kale so it softens. If you already have cooked rice on hand, just mix the kale with the rest of the veggies.1 cup uncooked brown rice, 3 cups packed
- Chop and steam the broccoli on the stovetop for 4 minutes or cook al dente using another method of choice.2 cups broccoli florets
- Chop up the rest of the vegetables and the cilantro and add to a large serving or mixing bowl.1 cup diced cucumber, 1 heaping cup peeled and grated carrot, 1 cup finely chopped cilantro, 1 diced red pepper
- Add all of the sauce ingredients to a small blender and mix until smooth and creamy. If needed, add a little extra water 1 tsp at a time to adjust thickness.5 tbsp natural peanut butter, 3 tbsp rice vinegar, 1 tbsp soy sauce or gluten-free tamari, 2 tbsp water, 2 tbsp pure maple syrup, 1 tbsp fresh ginger root, 3 cloves garlic, 1/4 tsp red pepper flakes or up to 1 tbsp sriracha
- Add the cooked rice and kale to the bowl with the vegetables and mix to combine. Season with salt and pepper.
- You can either mix the dressing into the salad or divide salad between portions and drizzle dressing on top. I like to add about half to the salad and mix and reserve the rest for drizzling over each serving for more flavour. If desired, serve topped with a squeeze of fresh lime juice and a chopped peanuts or cashews.fresh lime juice, chopped cashews or peanuts
Notes
Storing: Let cool if the rice is still warm then store in a sealed container in the fridge for up to 4 days.
Makes 4 large meal-sized servings.
Nutrition
Serving: 1/4 of recipe | Calories: 384kcal | Carbohydrates: 48g | Protein: 13g | Fat: 17g | Fiber: 6g