Brown rice and chinese cabbage salad from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Notes about this recipe

  • ellabee on August 06, 2014

    p.477. Halved, since I knew only I'd be eating it. Recipe calls for cooked brown rice but says nothing about overcoming refrigeration: Steamed mine briefly in microwave and let cool fully to room temp on a plate before combining with veg. An important feature of this salad is the way the astringent dressing wilts the cabbage as it sits, so you don't want warm rice soaking up all the dressing before that gets a chance to happen. Will make again; nice additions would be marinated & baked tofu cubes and chopped chives or garlic chives.

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