Power up with this gorgeous and delicious whole grain, protein rich salad. The almond butter dressing with red curry paste reminds me of my favorite Thai dishes.
Prep Time20 minutesmins
Cook Time40 minutesmins
Course: Main Course, Salad
Cuisine: American, Thai
Keyword: grain bowl, plant proteins, Salad as Main Course
Servings: 4
Calories: 287kcal
Author: Getty Stewart
Ingredients
3/4cupraw red rice
1cupfrozen shelled edamame beans
1cupshredded red cabbage
1cupshredded carrots
1cupsweet peppersdiced (mixed colors)
1/2cupcashews
3green onions sliced diagonally
1/2cupchopped cilantro
Dressing
2Tbspalmond butter
1Tbsprice vinegar
1Tbsplime juice
1tspsoy sauce
1/2Tbsphoney or maple syrup
1tspsesame oil
1-2tspred curry paste*
3-4Tbspwater as desired
Instructions
To cook red rice, rinse rice well under running cold water. Place in bowl, cover with water and let soak for 30 minutes for more tender rice. Drain. Place rice and 1 1/2 cup water in pot. Bring to boil. Reduce heat and simmer for 30 minutes. Pour into strainer and rinse with cold water.
To prepare frozen edamame beans, place frozen beans in microwave safe bowl and add 2 tablespoons water. Heat at 1 minute intervals for 2-4 minutes, stirring between each. Drain water and rinse with cold water to cool.
To prepare dressing combine all ingredients except water in a small bowl and whisk until well combined. If nut butter or honey is too stiff, warm slightly in microwave before adding to bowl. Taste and adjust seasoning as desired. Add as much water as needed to create your preferred consistency.
To assemble, either mix salad ingredients together in a large bowl or arrange each ingredient in a colorful display on a large platter.
Serve dressing on the side to allow each guest to dress their own salad.
Store leftovers in the fridge for up to 3 days.
Store extra dressing for up to a week or freeze for extended storage. It can even be thawed and re-frozen.
Notes
For vegan and vegetarian diners, read ingredient list to avoid shrimp, fish or anchovie paste/sauce. This dressing also makes a great dip for Vegetable Summer Rolls . If you want to lighten up this salad, serve it with lettuce greens.