VEGAN: Confetti Rice Salad

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* Exported from MasterCook *

 

Confetti Rice Salad

 

Recipe By : Jayni Mosher

Serving Size : 8 Preparation Time :0:00

Categories : Jayni Originals Rice

Salad Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked rice

1 cup red cabbage -- shredded

1 cup carrots -- shredded

1 cup Napa cabbage -- shredded

1/4 cup red bell pepper -- chopped

1/4 cup yellow bell pepper -- chopped

6 ea scallions, white and green parts -- sliced thin

1/4 cup red onion -- chopped

 

Dressing

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tbsp spicy brown mustard

2 tbsp dried thyme (OR 4 tb. fresh thyme)

1 tsp Kosher salt

 

Optional:

3/4 cup pine nuts

 

1. Toss salad ingredients together.

 

2. Whisk dressing ingredients together.

 

3. Toss salad and dressing together.

 

4. Store in refrigerator for 12 to 24 hours.

 

5. Serve chilled or at room temperature.

 

I intended to toss 3/4 cup of pine nuts with the salad just before serving, but

I took this to Easter dinner and accidentally left my pine nuts home on the

kitchen counter. The dish was very well received without them, but I do think

they would make a delicious addition -- I'll probable try to remember them next

time. ;-)

 

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NOTES : This salad really needs to be made a day ahead. When it is first

assembled, the balsamic vinegar is overwhelming, but the rice and vegetables

seem to mellow it to a lovely flavor after it " ages. " I served it on a bed of

Napa cabbage and it was colorful and pretty. I think it would be even better

with fresh thyme.

 

This was well-received at my family's Easter buffet. Although I made it in

order to have something fairly substantial that was vegan on the table, it was

equally popular with the carnivores.