Crunchy rainbow salad

This colourful raw salad on top of brown rice is a great combo during the winter months when you want something a bit more substantial. The dressing is zesty and creamy and more-ish! you can make a bigger batch of the dressing and keep it in a lidded jar for up to 4 days. This is a great way to use leftover rice. It can also be made with quinoa, noodles or pasta.

Ingredients (serves 2)

  • 2 cups brown basmati rice, cooked 

  • 2 organic carrots, peeled, and grated

  • 1/2 red onion, peeled and finely sliced

  • 2 tbs cooked edamame beans OR peas

  • 1/4 red cabbage, finely sliced or shredded

  • 1 tbs black sesame seeds or normal sesame seeds

  • 1 tbs white miso OR normal miso paste

  • 3 tbs filtered water

  • 1 clove of garlic, crushed

  • 2 inch piece of ginger root, peeled and finely chopped or grated

  • Juice of half a lime

  • Optional - Thai basil or coriander to garnish


First make the dressing - In a small bowl whisk together the miso, water, ginger, garlic, lime and a little salt and pepper. To arrange the salad - Place the rice in a flat pile on a plate, top the the carrots, scatter with the cabbage, red onion and edamame beans. Sprinkle with the sesame seeds. Dress just before serving. The salad can be made a few hours ahead of time and kept in the fridge, keeping the dressing separate till serving.