Wednesday, August 10, 2011

A different kind of salad

Do you love salads, but get tired of the same ol' lettuce and carrot mixture? Then this recipe is for you.

This salad is closer to the slaw family. It's easy to prepare and can sit dressed overnight without wilting. I substituted green cabbage instead of lettuce, and made it heartier by adding some cooked brown rice. Sesame oil, cilantro and rice vinegar give it a light and refreshing flavor. Walnuts add healthy fat to keep you full longer.

Cabbage, walnut and rice salad
1/2 head of green cabbage, thinly sliced
1 c cilantro, chopped
1/2 red onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/2 c cooked brown rice
1/4 c sesame oil
4 tbsp rice vinegar
dash of sea salt
dash of red pepper flakes
1/4 c chopped walnuts

Mix the cabbage, cilantro, onion, carrot, celery and cooked brown rice into a large bowl. In a smaller dish, whisk together the sesame oil, rice vinegar, salt and red pepper flakes. Then pour over the salad and mix well. Fold in the walnuts. I garnished with avocado slices too. Enjoy this hearty, yet refreshing salad on these hot August days.

4 comments:

Lynzie Anne said...

This looks fantastic! Can't wait to try it, thanks for posting such a great recipe.

Adrienne said...

Thanks Lynzie Anne! I hope you enjoy it :)

--- said...

thanks, i made this tonight and it was delicious. i didn't have rice vinegar, and used basalmic, which was also delicious... and added some ground ginger to the sauce. : )

Mike said...

Thank you for sharing this I'm always looking for variety's in my salads. I find I always end up eating chicken salad which is fine but it's gets boring after a while.