Crispy Coconut Brown Rice Salad

Purple cabbage, carrots, red onion, sweet potatoes and crispy coconut rice dressed in a ginger, soy dressing. This salad is easy and is sure to impress guests. Have it as a meal, or side salad. 

Ingredients:

• 1 sweet potato, peeled and cut into small cubes

• 1 cup short grain brown rice, or 2 of these brown rice bowls (I love having these on hand!)

• 1 cup coconut cream

• 1/2 tsp salt

• 1/2 head purple cabbage, thinly sliced

• 2 large carrots, thinly sliced

• 1/4 of a medium red onion, thinly sliced

• Furikake Seasoning

For the dressing:

• 3 tbsp sesame oil

• 3 tbsp soy sauce

• 2 tbsp rice wine vinegar

• 1 tbsp lime juice

• 1 tsp sesame seeds

• 1/4 tsp garlic powder

• 1/2 tsp onion powder

• 2 tbsp brown sugar

• 1 tsp ginger, minced

• 1 tsp garlic, minced

Directions:

1. Preheat oven to 400°F.

2. Cook your brown rice.

3. Add the cubed sweet potato to a baking pan and drizzle with coconut oil, salt and pepper. Mix to coat each piece. Bake for 30-35 minutes, stirring occasionally, until golden brown. Let cool.

4. Meanwhile, in a large bowl, mixed together the cooked brown rice, coconut cream and salt. In a large pan (I use a cast iron), heat 1/4 cup coconut oil over high heat. Add the brown rice to the pan and spread out evenly. Let sit and fry for a couple minutes, then stir, and spread out evenly again. Repeat this process for about 20 minutes until the rice becomes crispy. Remove from heat and let cool. *Feel free to fry the rice for longer or less, depending on how crispy you want it.

5. While the rice is frying, In a large bowl, combine the sliced purple cabbage, carrots and red onion. Set aside.

6. In a small bowl, combine all of the ingredients for the dressing.

7. Add however much of the dressing you'd like to the veggies. Toss to combine.

8. Finally, mix in the cooled sweet potato and rice. Sprinkle with Furikake Seasoning, and serve!