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Rice Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A vibrant and healthy rice salad packed with fresh vegetables and a tangy dressing, perfect for a light lunch or side dish.

Ingredients

Dry ingredients

  • 1 cup brown rice (uncooked)
  • 2 cups vegetable broth (or water + salt)
  • 1 cup cucumber (diced)
  • 1 cup carrots (grated)
  • 3/4 cup cherry tomatoes (halved)
  • 1/2 cup bell pepper (diced)
  • 1/2 cup purple cabbage (thinly sliced)
  • 1-2 handfuls arugula (or lettuce)
  • 2 green onions green onions (thinly sliced)
  • 1/4 cup olives
  • 1/2 cup vegan sour cream (see notes)
  • 2 tbsp lemon juice (or vinegar of choice)
  • 1 tbsp maple syrup (or sweetener of choice)
  • 2 tsp olive oil (skip if you prefer it oil-free)
  • 2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp dried herbs (optional)

Salt and black pepper

  • to taste Salt and black pepper

Water to thin

Instructions 

  • Cook the brown rice in vegetable broth until tender, then let it cool.
  • Prepare the dressing by whisking together lemon juice, maple syrup, olive oil, dijon mustard, garlic powder, dried herbs, salt, and pepper.
  • In a large bowl, combine cooked rice, diced cucumber, grated carrots, cherry tomatoes, bell pepper, purple cabbage, olives, and arugula.
  • Pour the dressing over the salad and toss to combine. Add vegan sour cream and mix well.
  • Adjust seasoning with salt and pepper, add water to thin if needed, and serve.

Notes

You can customize the vegetables and dressing to your taste. For an oil-free version, skip the olive oil.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: International
Keyword: Vegetables