Vietnamese Rice Salad

By Carmen Scott, RHN

This cold rice salad is packed with B-vitamins and minerals, and has a deeply rich flavour to impress.  With vibrant colors and lovely presentation, this dish is sure to be a potluck winner.  The best news?  The leftovers taste even better than the original as the flavours continue to combine and evolve!

Base

• 5 garlic cloves, minced
• Juice squeezed from 2 limes
• 2/3 cup tamari
• 4 Tbsp rice vinegar
• 2 Tbsp sesame oil
• 2 Tbsp honey
• 2 green onion, chopped
• ½ – 1 red jalapeno pepper, chopped small
• 3 cups water

Salad

• 1 cup jasmine rice
• ½ cup spinach, chopped
• ½ cup broccoli florets, chopped small
• ½ cup red pepper, sliced
• 1 cup bean sprouts
• 1 cup cashews, chopped
• ½ cup fresh cilantro, chopped

Instructions: In a saucepan, whisk together all of the ingredients for the base. Bring to a boil and add the rice.  Lower heat to a light simmer, and put a tight fitting lid on the pot.  Simmer until all liquid is absorbed, which should take between 60 and 90 minutes.

Add more water if needed. Time and amount of water needed will vary depending on which type of rice you use. Cool rice completely, and transfer to a large salad bowl.  Mix in the spinach, broccoli, red pepper and bean sprouts. Serve with the chopped cilantro and cashews on top. Carmen Scott is a registered holistic nutritionist in British Columbia.