I often make more brown rice than I need, so I was inspired to create a rice salad to use up my leftover rice. There was a recipe for a crunchy vegan rice salad in a Molly Katzen cookbook that I had made long ago. I didn’t reconsult her cookbook to work on this recipe, but I had some of idea of what I wanted to attain based on her sweet and sour crunchy rice salad recipe.
- 1 cup cooked rice (you can certainly use more – just use more of the other ingredients)
- 1 zucchini, chopped into half moons, sauted in coconut oil (I’ve tried it with olive oil – I strongly prefer the coconut oil)
- 1 handful sunflower seeds (you can also try cashews, slivered almonds, pumpkin seeds and/or sesame seeds)
- 1/2 cup orange juice or juice of 1 orange (or a combination of both)
- 1 tsp. tamari sauce
- 1/2 tsp. sesame oil
- 2 chopped red radishes (or chop up a red pepper – the idea is to get the color red – you could also try chopped carrots)
- 1 handful chopped fresh parsely (or cilantro)
- 3 chopped scallions
How to Make the Rice Salad
Assuming you already have cooked rice, coat the rice with olive oil. Add sesame oil, tamari and orange juice. Saute the zucchini (chopped into half circle shapes) until tender. Add chopped radish, seeds and chopped parsley. Toss together. Refrigerate and serve one day later.
About the Crunchy Vegan Rice Salad Recipe
This recipe can be altered as you please. The idea is to add sweet, salty and sour flavors to a grain. Toss in crunchy foods, and you have a delicious, healthy salad. What would you add to a rice salad?
Thank you to everyone who responded to my images of rice salad. Appreciate the feedback.
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