Ingredients
- Cooked brown rice (425 g of raw) – 1500 ml
(use 500 ml raw rice, with 1000 ml cold water) Place rice in water, bring to a boil. Reduce heat to a simmer. Cover and cook for 25- 30 minutes. Should be “al dente” – remove from heat and let rest covered for 10 minutes. Fluff with a fork. - Fresh beets or red cabbage grated or finely sliced – 3 cups
- Carrots, julienned – 3
- Almonds, toasted and chopped – 250 ml (160 g)
- Chick peas (drained) – 400 ml can
Dressing: (warning – highly addictive! Sometimes referred to as “Hippie Crack”)
- Nutritional yeast flakes – 120 ml (30 g)
- Water – 80 ml
- Soy sauce – 80 ml
- Apple cider vinegar – 80 ml
- Garlic cloves, minced – 3
- Canola oil – 375 ml
- Tahini paste – 30 ml
Instructions:
Combine all dressing ingredients and shake well.
In large mixing bowl-combine all ingredients and toss well. Just before serving, combine dressing with salad.
* this recipe is from the popular “Whitewater” cookbooks.
