Kale Peanut Brown Rice Salad

runningonrealfood.com

Elizabeth42

subheading: For the Brown Rice Salad:

1 cup uncooked brown rice (180 g, approx. 2.5 to 3 cups cooked)

3 cups packed, finely chopped de-stemmed kale ( 1 large bunch)

1 cup diced cucumber ( ½ a cucumber)

1 heaping cup peeled and grated carrot ( 2 carrots)

2 cups broccoli florets ( 1 large crown broccoli), lightly steamed

1 cup finely chopped cilantro

1 diced red pepper

sea salt and black pepper, to taste (I used about ½ tsp each)

fresh lime juice, optional for serving

chopped cashews or peanuts, optional for topping

subheading: For the Peanut Sauce:

5 tbsp ( 75 g) natural peanut butter

3 tbsp rice wine vinegar

1 tbsp soy sauce or gluten-free tamari

2 tbsp water, plus more if needed to adjust consistency

2 tbsp pure maple syrup

1 tbsp fresh ginger root

3 cloves garlic

¼ tsp red pepper flakes or up to 1 tbsp sriracha or sambal oelek, optional

Cook Mode Prevent your screen from going dark

Directions at runningonrealfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer