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['Close-up view of a colorful rice salad with chopped vegetables and creamy dressing.', 'Side view of a bowl filled with brown rice salad topped with fresh veggies and a drizzle of sauce.', 'Juicy rice salad featuring diced cucumbers, grated carrots, and cherry tomatoes, served in a bowl.', 'Vibrant rice salad showing a mix of vegetables like bell peppers, purple cabbage, and arugula.']

Rice Salad

A vibrant and healthy rice salad packed with fresh vegetables and a tangy dressing, perfect for a light lunch or side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine International
Servings 4 servings
Calories 350 kcal

Ingredients
  

Grains

  • 1 cup brown rice (uncooked)

Liquid

  • 2 cups vegetable broth (or water + salt)

Vegetables

  • 1 cup cucumber (diced)
  • 1 cup carrots (grated)
  • 3/4 cup cherry tomatoes (halved)
  • 1/2 cup bell pepper (diced)
  • 1/2 cup purple cabbage (thinly sliced)
  • 1-2 handfuls arugula (or lettuce)
  • 2 green onions green onions (thinly sliced)
  • 1/4 cup olives
  • 1/2 cup vegan sour cream ((*see notes))
  • 2 tbsp lemon juice (or vinegar of choice)
  • 1 tbsp maple syrup (or sweetener of choice)
  • 2 tsp olive oil (skip if you prefer it oil-free)
  • 2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp dried herbs ((optional))

Salt and black pepper (to taste)

  • Salt and black pepper (to taste)

Water to thin

Instructions
 

  • Cook the brown rice in vegetable broth until tender, then let it cool.
  • Prepare the dressing by whisking together lemon juice, maple syrup, olive oil, dijon mustard, garlic powder, dried herbs, salt, and pepper.
  • In a large bowl, combine cooked rice, diced vegetables, olives, and arugula.
  • Pour the dressing over the salad and toss to combine. Add water to thin if needed.
  • Serve immediately or chill before serving.

Notes

You can customize the vegetables and adjust the dressing to taste.
Keyword vegetables