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Thai Crunch Rice Salad with Sesame Peanut Dressing

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 People

Ingredients

  • ½ cup short grain brown rice about 1 heaping cup cooked
  • 4 cups thinly sliced or shredded cabbage (¼ cabbage)
  • 1 cucumber, peeled, seeds removed, chopped about 1 ½ cups
  • 1 cup finely chopped broccoli about 1 small head
  • 1 cup shredded carrot about 2 carrots
  • 1 cup shredded chicken or edamame
  • 1 cup chopped cilantro, mint and/or basil
  • ½ cup peanuts

For the sesame peanut dressing:

  • ½ cup natural peanut butter
  • ½ cup water
  • 3 tbsp lime juice
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tsp fish sauce*
  • 1 clove garlic, crushed or minced
  • *If you want to skip the fish sauce, substitute with more soy sauce or tamari

Items you can prep ahead (optional)

  • Cook ½ cup  brown rice
  • Prep 4 cups cabbage
  • Peel, de-seed, and chop 1 cucumber
  • Finely chop 1 cup broccoli
  • Grate 1 cup carrot
  • Chop 1 cup cilantro
  • Shred chicken or thaw edamame
  • Make peanut dressing

Instructions

  • In a medium pot, add the brown rice and enough water to cover by about two inches. Bring to a boil, then reduce heat to medium to keep it at a gentle boil and cook for 25 minutes or until cooked through. Drain through a fine mesh strainer, then set aside to cool.
  • In a medium bowl, add all of the dressing ingredients and whisk until smooth. If too thick, add more water to thin, 1 tablespoon at a time. Taste and season with more salt or lime juice, if needed.
  • In a large bowl, add the cooled rice, cabbage, cucumber, broccoli, carrot, chicken or edamame, and herbs. Add ⅔ of the dressing and toss to coat.
  • Serve topped with an extra drizzle of dressing, peanuts and more herbs if you have any leftover.

Notes

Substitutions:

  • Substitute rice with any grain (quinoa, farro, millet, etc…)
  • Use any combination of thinly sliced or finely chopped raw crunchy veggies in this salad (about 7-8 cups worth).
  • If allergic to peanuts, use almond butter, sunflower butter, or tahini in place of peanut butter. Substitute toasted almonds or seeds for the peanuts.
  • To with a fried egg or two instead of chicken or edamame.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days.

Leftovers + Repurposing:

  • This salad (and all salads!) taste best close to room temperature but is also delicious right out of the fridge.
  • Top leftovers with any remaining dressing, herbs, and peanuts. Wake it up with a squeeze of lime.
  • Top with a fried egg!