Spicy Cabbage & Rice Salad

Spicy Cabbage & Rice Salad

This is such a great crunchy salad with a mix of textures! It’s mainly raw chopped vegetables and some cooked rice which provides a nice contrast. It’s all tossed with a spicy dressing and can be served with a bit of extra crunch with toppings like; sunflower or pumpkin seeds, roasted peanuts, dried edamame and furikake. It can be made ahead and dressed whenever you are ready to serve! I love it as is but would also be great and a complete meal by adding in some plant protein such as tofu or any other of your favorite alternatives.

Serves 4

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Ingredients

2 1/2 cups (450g) cooked Rice (any variety)
4 cups (220g) Red Cabbage, shredded and roughly chopped
4 cups (220g) Green Cabbage, shredded and roughly chopped
3-4 small Carrots, julienned
4 Radish cut into matchsticks
3 Green Onions, sliced thin

Spicy Dressing
2 Tbsp (30ml) Soy Sauce
2 1/2 Tbsp (37ml) Rice Vinegar
1 1/2 Tbsp (23ml) Toasted Sesame Oil
1 -11/2 Tbsp (15-23g)Vegan Honey or Sugar
1 Tbsp (15g) Miso Paste
2 cloves Garlic pressed
1-2 Tbsp (15-30g) Chili Crisp or more to taste
Salt & Pepper to taste

Note: You can also use Sriracha or Chili Flakes measured to your taste.

Toppings

Dried Salted Edamame
Furikake or Black & White Sesame Seeds
Sprouted Sunflower or Pumpkin Seeds
Chopped Roasted Peanuts

Directions

1. Make the dressing by combining all of the ingredients and whisking until well combined. Set aside.

2. Prepare all of the vegetables by shredding and chopping both the red and green cabbage. Julienne the carrots, cut the radish into thin matchsticks and slice the green onions. Add them all to a large bowl along with the cooked and cooled rice. Mix well.

3. If serving immediately, pour over the dressing and mix thoroughly.

4. Serve with a variety of toppings like pumpkin or sunflower seeds, dried edamame, roasted peanuts and furikake. Enjoy!