Brown rice salad with soy dressing

Cooking Salads Brown rice salad with soy dressing

Asian flavours spring to life in this healthy rice salad with crunchy vegetables.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook rice, following absorption method on packet, until tender. Transfer to a large bowl. Add soya beans, carrot, peas and corn.
  2. Whisk soy sauce, sesame oil, garlic, ginger and wasabi in a jug until well combined. Season with salt and pepper. Pour dressing over salad. Toss gently to combine. Sprinkle with parsley and serve.

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1 1/2 cups brown basmati rice
420g can soya beans, drained, rinsed
2 carrots, peeled, halved lengthways, thinly sliced diagonally
100g snow peas, trimmed, cut into strips
100g baby corn, thinly sliced
2 tbsp reduced-salt soy sauce
2 tsp sesame oil
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
1/4 tsp wasabi paste
1/4 cup flat-leaf parsley leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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