The freshest and most flavoursome Brown Rice Salad Recipe you'll ever come across. Additionally, if you love a crunchy salad this is definitely for you as the red cabbage and radish do just that - crunch!
Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting Plant Based Folk! To learn more about affiliate links on Plant Based Folk, please read the Privacy Policy & Terms of Use.
This easy recipe can be made in no time at all and eaten as a main lunch/dinner or as a side (I personally like this for lunch). It's perfect for summer and is like a rainbow in a bowl. With so much colour, you know it's super healthy and contains many nutrients. Think vitamins K,B,A,C, Iron, Magnesium and so much more.
Another salad that's full of nutrients is my vegan broccoli salad.
Brown Rice Salad Recipe Tips
- Consider tinned corn in lieu of fresh corn (if you don't have access to fresh corn (just wash thoroughly before using tinned corn to rid any unwanted citric acids/preservatives etc))
- Low on time - consider pre-boiled brown rice, such as a microwaveable rice by Sunrice
- This recipe is gluten free
- Substitute lime for lemon
📖 Recipe
Brown Rice Salad Recipe
Ingredients
- 250 g Brown rice, boiled
- 1 medium Diced tomato medium sized dices
- 1 medium Diced Lebanese cucumber
- 1 Handful Sliced red cabbage
- 1 cob Corn kernals tin kernals is fine
- 2-3 medium Sliced radishes
- ½ medium Diced green capsicum
- 1 handful Roughly chopped fresh mint
Brown Rice Salad Dressing
- 1 medium Lime (juiced)
- 4 tbsp Olive oil
- 1 tsp Seasoning or to taste
Instructions
If using fresh corn
- Remove husk from corn
- Lay the corn cob on its side in a pot and cover with water. Bring to the boil. Boil for approx 5-7 minutes. Once cooked through, drain water and set corn aside to cool.
Constructing salad
- In a mixing bowl, add rice and herbs and mix well
- Add all other ingredients and mix well
- Add dressing ingredients and mix well
- Serve as a main meal or as an accompaniment
Nutrition
Do you like the sound of this salad being paired with something else? Try our Pumpkin Soup Recipe Vegan as a starter and finish off with our Lebanese Turmeric Semolina Cake aka Sfouf with a cup of tea or coffee.
Made this recipe? Please tag us using #plantbasedfolk also tell us your thoughts about this plant based recipe.
Justine
i love the color and the flavor. I make this now regularly for lunch and sometimes I add some protein to it.