![Broccoli Brown Rice Asian Salad [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/05/Broccoli-Brown-Rice-Asian-Salad-vegan-by-The-Flexitarian-v8-300x300.jpg)
Broccoli Brown Rice Asian Salad [vegan]
A beautiful rainbow of spring colours, this Broccoli Brown Rice Asian Salad is vegan and gluten-free.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 225 g brown and wild rice mix
- 200 g mung beans
- 275 g broccoli florets
- 1 carrot
- 1 handful radishes
- 1/2 red onion
- 1 to 2 handful pumpkin seeds
- 3 limes
- 2 tsp sesame oil
- 5 tsp soy sauce
- 2 tsp cider vinegar
- 2 Tbsp vegetable oil
- 1 tsp Dijon mustard
- 2 tsp agave syrup
- 2 cm [0.8 inches] of freshly grated ginger
- 1 garlic clove crushed
- 1 small bunch of mint
- 1 small bunch of coriander
- salt & pepper
Instructions
- Heat salted water in 2 different saucepans.
- Cook the brown rice in one and mung beans in the other. Make sure you do not overcook the rice and the mung beans. They should still have a bite. When cooked, drain and reserve on the side.
- Prepare the dressing by mixing together Dijon mustard, garlic, lime juices, sesame oil, vegetable oil, soy sauce, cider vinegar, ginger and agave syrup.
- Cut the broccoli into small florets and steam for 3 mins or so until just cooked.
- Put the rice and mung beans in a large salad bowl. Add the grated carrot plus finely sliced radishes and red onion on top.
- Top with the broccoli, finely chopped mint and coriander.
- Toss all together in the dressing until coated all over. Season to taste.
- Serve at room temperature sprinkled with pumpkin seeds.
Nutrition
Serving: 250gCalories: 266kcalCarbohydrates: 47gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 242mgPotassium: 525mgFiber: 6gSugar: 5gVitamin A: 1530IUVitamin C: 40mgCalcium: 71mgIron: 2mg