Flannerys
Brown Rice Salad

Spring Noodle Salad

This salad is simply stunning and full of fresh nutritious ingredients. Dressed with a subtle Asian-inspired dressing that enhances the flavours of the fresh ingredients without being overpowering.

There is nothing better than a salad that is a complete meal. Full of colourful vegetables, good quality carbohydrates and a vegetarian protein source in the tofu. This salad will also suit the majority of dietary needs, as it is vegan, dairy-free, gluten-free, and nut-free.

A great lunch option, mid-week dinner, or something a little different to take to a barbeque. This is not just a salad, but a meal, and is sure to be hit with your family and friends.

Recipe by @laura_scherian

vietnamese salad

Serves: 4
Vegan | Gluten-Free | Nut-Free
Prep Time: 30 minutes | Cook Time: 10 minutes

Ingredients

SALAD

  • 200g organic tofu, diced
  • 2 Tbsp. Spiral tamari
  • 2 -3 Tbsp. Melrose sesame oil
  • 2 cups OWN brown rice, cooked
  • ½ cup organic red capsicum, diced
  • ½ cup organic broccoli florets, blanched and cooled
  • 1 organic carrot, grated
  • 2 organic spring onions, sliced
  • 1 handful organic mint, roughly chopped
  • 1 handful organic coriander, roughly chopped
  • ½ red chilli, sliced (optional)
  • 1 Tbsp. OWN sesame seeds
  • 1 Tbsp. OWN black sesame seeds
  • DRESSING
  • 3 Tbsp. Spiral mirin
  • 2 Tbsp. Melrose sesame oil
  • 1 Tbsp. Carwari rice vinegar
  • 1 Tbsp. Spiral Tamari

delicious brown rice saladMethod

  1. Heat sesame oil in a wok over medium-high heat. Add tamari and tofu, stir fry stirring with a wooden spoon, until tofu is golden on all sides. Remove from heat and set aside to cool.
  2. In a small bowl whisk together dressing ingredients, until well combined.
  3. Combine the remaining salad ingredients in a large bowl and add tofu once cooled. Pour dressing over salad and mix well.

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