Rice Salad

Rice salad is great to make from leftover rice, and all the veggies/fruits you have in your fridge. Don't be afraid to add whatever you have. It can't go wrong! The dressing is what gives that dish its uniqness flavor and combine it all together. Growing up I never ate cold rice, only traditional hot rice dishes. It is a very refreshing way of eating your veggies with good healthy loaded with fiber rice. This salad will surprise you how good it is. I find it a great dish to take to work. No need to heat, just pour to a plastic container and its that simple. Being prepare with lunch the night before is my biggest strength:)

Lunch is always the time of day that I'm most hungry, and having my lunch prepared, saves me from eating unhealthy. Try my tip and let me know what you think.

Thanks for reading my post:)

Ingredients:

2 cups brown rice, cooked

3 celery stalk, cubed

1 mango, peeled and cubed

1 turnip, peeled and cubed

1 cup parsley and cilantro, chopped

2 cups kale, chopped

1 tablespoon fresh ginger, minced

1 cup red cabbage, thinly cut

2 cups of bean sprouts 

Dressing:

Juice of 1 lemon

1 tablespoon olive oil

1 tablespoon rice vinegar 

Salt

Pepper

Directions:

Mix all the salad ingredients in a serving bowl.

Mix all the dressing ingredients in a mixing bowl.

Pour the dressing over the salad and serve.