Macro Rice Warm Salad
 
Prep time
Cook time
Total time
 
Warm brown rice with finely chopped red cabbage, red onion, parsley, ginger and toasted sesame seeds.
Author:
Recipe type: Salad, Rice,
Cuisine: Macrobiotic / Japanese
Serves: 2-4 servings
Ingredients
  • ½ cup raw short grain or medium grain brown rice, cooked (around 1.5 cups cooked)
  • 1 cup very finely chopped red cabbage
  • ½ cup finely chopped parsley
  • ½ cup cooked edamame beans
  • ⅓ cup very finely chopped red onion or spring onions
  • 1 cup finely chopped baby spinach
  • 1 tablespoon finely grated fresh ginger
  • 2-3 tablespoons tamari / soy sauce
  • 1-2 tablespoons sushi seasoning (seasoned sushi vinegar)
  • 2-3 tablespoons toasted sesame seeds
  • Optional: top with a little dried chopped chillies / cubed avocado
Instructions
  1. When the rice is still hot (do not rinse, it should be a little stickly and still with some moisture) put it in to a large bowl and mix in the cabbage parsley, onion and ginger.
  2. Once it has cooled a little add the baby spinach and soy sauce to taste, then stir in the toasted sesame seeds and sushi seasoning. Leave to sit for 5 minutes and serve at room temperature.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2022/07/02/macro-rice-warm-salad/