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Brown rice, bean, sesame and shredded vegetable salad with tamari dressing

  • 0:10 Prep
  • 2 Servings


  • 185g (1 cup) cooked brown rice
  • 150g (1 cup) rinsed, drained no-added-salt red kidney beans
  • 2 green shallots, white part only, thinly sliced
  • 120g (1 1/2 cups) shredded red cabbage
  • 1 carrot, coarsely grated
  • 100g sugar snap peas, sliced
  • 1 tablespoon salt-reduced tamari
  • 2 teaspoons mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoons sesame seeds


  • 1
    Combine the rice, kidney beans, shallot, cabbage, carrot and sugar snaps in a large bowl.
  • 2
    Combine the tamari, mirin and sesame oil in a small jug. Add to the salad and toss to combine. Sprinkle with sesame seeds.

Source: taste.com.au


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