Vegan Rice Salad Recipe

This vegan rice salad is a delightful and colorful dish that brings together a medley of fresh vegetables, fragrant herbs, and classic Asian flavors. It’s a versatile recipe that allows you to customize the ingredients to suit your taste preferences, making it adaptable for any occasion. The salad is served cold, offering a refreshing option during hot weather, and it’s perfect for picnics, potlucks, and packed lunches as it is easy to transport and does not require reheating. The combination of tender rice, crunchy vegetables, and seeds provides a variety of textures, while the addition of kidney beans adds a touch of protein. The salad is easy to prepare and can be made in advance, making it a great choice for meal prepping. It often tastes even better the next day as the flavors have had time to meld together. The use of sunflower and sesame oils, rice vinegar, soy sauce, and agave syrup in the dressing creates a balanced and flavorful profile that complements the fresh ingredients beautifully. Whether you’re looking for a healthy and nutritious meal or a colorful and vibrant dish to serve at a barbecue, this vegan rice salad is sure to impress.

Instructions

Slice the cabbage and carrots into thin strips and chop them into pieces. Slice the cucumber down the middle, remove the seeds, and dice. Slice the celery lengthways and chop, including the leaves. Chop the cooked broccoli.
Peel and mince the ginger and garlic.
Remove the stems from the coriander and chop the leaves.
Break up the nori sheets.
Add the rice to a large bowl, followed by all the vegetables and fresh ingredients, nori, beans, herbs, and seeds. Pour over the sunflower and sesame oil, rice vinegar, soy sauce, agave syrup, and black pepper.

Ingredients