Brown Rice Salad With Soy Ginger Dressing

I thought this would be another delightful cold salad I could keep in the refrigerator and pack for lunch several days in a row. Then I put it out onto the dinner table to see if I could get the family to try it. Well, let's just say this was a definite success in our new foray into a plant based whole foods diet. Most of it was gone the first night and what was left disappeared sometime in the early morning hours the following day. I'm not complaining.

A Couple of Things: Instead of grating the carrots in a traditional manner I decided to make long thin strips using the vegetable peeler for a more appealing presentation.

Salad Ingredients:

4 C Brown Rice, Cooked

2 Tbsp. Rice Vinegar

1 1/2 Carrots, Grated

1 1/2 C Snap Peas

3 Med Green Onions, chopped

1 C Cherry Tomatoes

Soy Ginger Dressing:

1/4 C Olive Oil
1 Tbsp. Sesame Oil
1/4 C Soy Sauce
1/4 C Rice Vinegar
1 Tbsp. Garlic, pressed
1 Tbsp. Ginger, finely grated
1 tsp. Honey or Brown Sugar

Process:

While the rice is cooking whip up the Soy Ginger Dressing by combining all of the ingredients and whisking them together. The remainder of the instructions will be referring to the "Salad Ingredients."

When the rice is finished cooking fluff it with a fork. Add the Rice Vinegar and mix lightly to incorporate.

Let the rice cool to somewhere around room temperature, the refrigerator can help with this, then add the rest of the salad ingredients.

Shake or whisk the dressing then add to taste, probably about half, and toss to thoroughly.

Enjoy!!

**Store the remainder of the dressing in a sealed jar or container in the refrigerator for later use. I ate more salads this week than ever before just because I wanted that dressing!