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Asian Brown Rice Salad with a Peanut-Maple-Chili dressing

Asian Brown Rice Salad with a Peanut-Maple-Chili dressing

To be very honest with you, I have never been a huge fan of asian food. There are a few dishes I was eating but it has never been something I truly loved eating.

Most of my friends and family love it though and so I had to give in at times. This salad has to be one of my very favorite asian meals. The crunchy kale, roasted peanuts, semi soft and spicy carrots and the dressing really match well.

If there is no sesame oil in your kitchen and you really want to make this salad still go with olive or canola oil. I tried both already and loved the salad still.

Asian Brown Rice Salad with a Peanut-Maple-Chili dressing

14. November 2016
: 3-4
: 15 min
: 25 min


  • 250g brown rice
  • 50g red cabbage, thinly sliced
  • 2 hands full fresh kale, washed and plucked into small pieces
  • 100g peanuts, unsalted
  • 7-8 medium carrots, peeled and cut into thin sticks
  • 50 vegan butter
  • 1 tsp chili flakes
  • 1 tbsp maple syrup
  • salt and pepper to taste
  • Dressing
  • 10 tbsp water
  • 2 tbsp peanut butter, creamy
  • 1 tsp ground ginger
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp maple syrup
  • ½ tsp chili flakes
  • salt and pepper to taste
  • Step 1Mix cooked rice, red cabbage and kale together in a medium bowl.
  • Step 2Melt vegan butter in frying pan or wok on high heat, add cili flakes and put carrots in.
  • Step 3Keep stiring throug the carrots and let them fry until they are medium soft. Now add maple syrup and continue stiring for 2-3 minutes and take off the stove.
  • Step 4Add carrots to the rice – veggie bowl and take either the same frying pan or another one, to roast the peanuts without any fat.
  • Step 5Once the peanuts are roasted on high heat and are slightly golden, add those to the rice salad bowl too. Season with salt and pepper.
  • Step 6For the dressing mix all ingredients together and pour over the rice salad. Enjoy.