I’m a bit obsessed with Pinterest. I can spend hours browsing on there, and love all the inspiration that it provides. It’s especially useful for salad inspiration. Salads can be a little boring, and aren’t exactly something I crave in these cold months. But I’m a firm believer of eating your veggies, so with a little creativity you can totally re-think the traditional salad and come up with a delicious compromise – filling, healthy, and delicious salad, perfect for the cold months.
I used a deliciously nutty black rice that I found at Costco a while ago. If you don’t have black rice on hand feel free to substitute a different grain, or use quinoa for even more protein.
Adapted from Two Peas and Their Pod
- 3 cups black rice, cooked to package instructions
- 3 cups thinly sliced red cabbage
- 3 cups edamame, thawed
- 1 red bell pepper, diced
- 1 1/2 cups shredded carrots
- 1 large cucumber, diced
- 1 bunch cilantro, chopped
- 1 bunch (about 6) scallions, thinly sliced
- 3/4 cup soy sauce
- 3 Tbsp sesame oil
- 3 Tbsp rice wine vinegar
- 1 Tbsp fresh ginger, minced
- 1/4 tsp red pepper flakes
In a large bowl, combine the rice, cabbage, edamame, bell pepper, carrots, cucumber, cilantro and scallions. In a small bowl, whisk together the remaining ingredients. Pour the dressing over the salad and mix well. Serve within a day or two of dressing, or keep the dressing separate and pour a little on each serving.