Brown rice salad with citrus-thai basil vinaigrette
- Preparation Time20 mins
- Serves4
- DifficultyEasy
For the salad
400g cooked brown rice
150g grated carrots
100g pea pods, thinly sliced on an angle
100g red onion, minced
6 spring onions, thinly sliced on an angle
Citrus-thai basil vinaigrette, recipe follows
Chopped fresh coriander, thai basil, and/or mint leaves, for garnish
For the citrus-thai basil vinaigrette
175ml orange juice
60ml lime juice
15g fresh thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
30g fresh coriander leaves
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. honey
120ml rapeseed oil
For the salad:
Place rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs and serve.
For the vinaigrette:
Combine all ingredients in a blender and process for 1 minute.
