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Nutty Rice and Vegetable Salad


Nutty Rice and Vegetable Salad

Kids Advisory Board member Siddharth identified the dressing as “the best part of the recipe”—it’s so good that once you make it, you’re going to want to put it on everything. (Hint: You can always double the recipe!) In this recipe we’re using it to dress a colorful mix of rice and vegetables, which makes a nice light lunch.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • Fork or whisk
  • Box grater 
  • Large bowl
  • Large spoon


  • For the Dressing
  • 2 tablespoons peanut butter or almond butter (If you’re allergic to nuts, use sunflower butter or tahini)
  • 2 tablespoons hot water
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon low-sodium soy sauce
  • For the Salad:
  • 1 cup leftover cooked brown rice
  • 1 cup shredded red cabbage (about 1/4 small cabbage)
  • 1/2 English cucumber (the kind that comes wrapped in plastic), quartered and thinly sliced (or 1 regular cucumber, peeled, cut in half, the seeds scraped out with a spoon, and thinly sliced)
  • 1 carrot, scrubbed and shredded
  • 3 scallions, roots trimmed off, green and white parts chopped


  • To make the dressing:  Put all the dressing ingredients in the small bowl and use the fork or whisk to mix until creamy.
  • To make the salad: Put all the ingredients in the large bowl, add the dressing, and mix thoroughly. Use a clean fork to taste a piece of cucumber. Does the salad need a splash more soy sauce or vinegar? Add it and taste again. Serve right away or cover and refrigerate up to 3 days.


  • Add 1 minced garlic clove (or . teaspoon garlic powder) to the dressing.
  • Add 1 tablespoon grated fresh ginger to the dressing.
  • Add 1 bell pepper (any color), seeded and thinly sliced, to the salad.
  • Add 1/4 cup fresh basil, mint, or cilantro leaves to the salad.
No leftover rice? No problem! Use a different cooked grain or pasta—or just swap in an extra cup of vegetables.
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