Brown Rice Salad

Reasons you should make this brown rice salad:


  • Colourful + aesthetic
  • Macrobiotic friendly
  • Naturally gluten free
  • Plant protein packed
  • Verrrrry filling
  • Fresh, Asian inspired flavour
  • A good way to use up small bits of vegetables
  • A money saving catalyst for lunch this week
  • A winning weekend lunch for the whole gang

Feel free to use different vegetables – whatever’s in season/is cheapest/needs using up at the bottom of the fridge. If you can’t find tamari smoked almonds (we buy them in Woolies if you’re in Australia), leave them out or use toasted cashews instead. I’d definitely try finding them though as they are one of the best parts of this salad, adding such a tasty + salty crunch! The dressing is my go-to salad dressing recipe and I’m sure I’ve shared it previously. You can use dried garlic, ginger and chilli here to save time.

Brown Rice Salad Recipe

Serves: 4


2 cups brown rice

2 large carrots,

1/3rd of a cucumber,

1/4th of a purple cabbage,

2 spring onions,

a big handful of beansprouts

Tamari smoked almonds

1 packet of marinaded tofu

Small bunch of fresh coriander

1/4 cup tahini

1/4 cup tamari

1/4 cup maple syrup

1 lime

1 tsp chili sambal

1 clove of garlic

1/2 cm ginger


Firstly rinse your brown rice and add it to a pot with 4 cups of freshly boiled water. Turn the heat to high and when it comes to the boil turn down to simmer for 35 minutes. Meanwhile chop the vegetables (aside from the spring onion & beansprouts) into matchsticks, or julienne if you are lucky enough to own one of those contraptions! Finely slice the spring onions. Cube the tofu. Chop the almonds. Juice the lime. Peel and finely dice the garlic and ginger. Whisk the lime juice, ginger, garlic, chili, tahini, tamari and maple syrup together in a bowl. When the brown rice is cooked, allow it to cool and then mix in a large bowl with the vegetables, tofu and nuts. Using a scissors chop the coriander over the salad. Pour the dressing over, mix and serve. Since there’s no green leaves it should keep in the fridge without going soggy for 3 days – just make sure to seal it up!

Let me know on instagram if you give it a go @ohhappyveggie! I LOVE seeing your recreations & I reply to every single DM x 

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