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How to make A Vegan Rice Salad - The Recipe
This is One of Those Quickie Type of Salad
Its summer, and too hot to schlep into the kitchen for too long.
So you scoot around your organic vegetable patch and pluck the greens, that is if you are that organised! I am not, so I have to get my greens from reliable green crocer who does stock good qualty organic vegetables at a reasonable price.
Unlike those supermarkets, who assume because it is a green product:-
- That we the purchasers are green
- That they can add green to their prices
- that they sneak in some items of dubious origin and place them in the organics section.
My pet objection to supermarkets, is showing today.
Slap this with some of the cold left over rice, probably the rice you were going to make a fried rice dish.
Heres the twist, skip the Mayo, use Olive Oil, you will be amazed at the difference in taste.
An Ideal Summer Salad
2 - 3 cups of cold cooked organic rice
1 tablespoon of desiccated coconut
4 teaspoons of sesame seeds
125g of brown mushrooms
½ a butter or any other lettuce
½ a cos lettuce
4 -6 cherry tomatoes
2 sprigs of spring onions
1 - 2 stalks of celery
Virgin Olive Oil or for dressing
Non Oidated Sea Salt
Wash and trim all of the salad ingredients.
Slice the mushrooms, spring onions, tomatoes and the celery. Chop or shred the leafy vegetables.
Combine the coconut and sesame seeds with the cold rice.
Add the salad ingredients to the rice. Add a generous sprinkling of olive oil , a good pinch or two of salt and then give the salad a final stir.
Serve well chilled, on its own or as a part of a super salad buffet.