Vegan Rice Salad

This vegan rice salad is loaded with fragrant herbs and all your favorite Asian flavors. It’s a colorful and vibrant dish, perfect for barbecues and picnics, offering a variety of textures from tender rice to crunchy vegetables and seeds. It’s easy to prepare, can be made in advance, and is great for meal prepping.

Instructions

Slice the cabbage and carrots into thin strips and chop 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.
Mix well and serve cold.

Ingredients