Brown Rice Salad with Asian-Inspired Almond Butter Dressing
Recipe by Tootie Deerr, Graduate Student, BS Food and Nutrition, PBNC Professional
Ingredients
For the Salad:
½ cup cooked brown rice
½ cup canned chickpeas, drained and rinsed
1 green onion, chopped (white and green parts)
1 cup shredded cabbage, mixed red and green
1 tsp sesame seeds
2 Tbsp fresh cilantro (optional)
For the dressing:
2 Tbsp almond butter
Juice of half a lime and zest
1 tsp soy sauce
1/8 tsp each: cayenne powder, ginger powder, garlic powder, turmeric powder, black pepper
1 tsp dark sesame oil (optional)
¼ cup water