This Vegan Kale Brown Rice Salad with Broccoli and Peanut Dressing is easy to make and packed with nutrients. Enjoy it fresh or make it ahead for a healthier meal prep option.
Packed with nutrients and full of flavor, this kale and rice salad A must-try for anyone looking to incorporate more plant-based foods into their diet without sacrificing taste.
salad hall Can be made vegetarian, oil-free, gluten-free and nut-free If needed. It is loaded with such healthy ingredients Nutrient-dense kale, brown rice and fresh vegetables.
Along with all that Rich in micronutrients and fiber, it provides a good balance of carbohydrates, proteins and healthy fats. All that goodness is united by one Creamy Peanut Dressing.
And if you want to do meal prep, this salad is great for that too. You can make a batch on Sunday and enjoy it all week.
Go over it Recipe highlights, ingredients you’ll need, substitutions and variations, how to make it, and some helpful tips.
A complete list of ingredients and quantities is located on the printable recipe card below.
- Brown Rice: It can be replaced with long-grain white rice, a wild rice blend, or a different grain like quinoa. For a low carb salad, you can use cauliflower rice.
- in time: Works in any type of tense. I love Tuscan (lacinato) kale for salads. You can substitute spinach if you like.
- cilantro: If you are not a fan, you can skip this. I think fresh basil would be a yummy substitute.
- Pepper: Any color works.
- Nut Butter: Use natural peanut butter or alternative almond butter for a peanut-free recipe or sunflower seed butter for a nut-free recipe.
- Rice Wine Vinegar: You can use seasoned or unseasoned rice vinegar.
- Maple Syrup: You can substitute agave syrup or honey. For sugar-free recipes, you can use sugar-free sweeteners such as stevia or monk fruit sweetener.
- I willow: Make sure you use gluten-free tamari or gluten-free recipes, or coconut aminos for soy-free and gluten-free recipes.
Variations and additions
Step by step instructions
Step 1: Cook the rice and add the kale
If you don’t have With brown rice in hand, begin cooking according to package directions. when Once the rice is cooked, stir in the chopped banana to soften.
Quick Instructions: Love quinoa? It works well here too so feel free to replace it.
Step 2: Cook the Broccoli
Chop and steam the broccoli For stovetop (or other preferred method). 3-4 minutes. It should be done Cook al dente ie. A beautiful, bright green and yet it has some crunch.
Quick Instructions: If you don’t have broccoli on hand, roasted or steamed cauliflower also works well.
Step 3. Chop the vegetables and cilantro
Chop the remaining vegetables and coriander leaves and mix with the steamed broccoli in a large bowl.
Step 4: Make the Dressing
Blend to make a sauce Mix all the ingredients together Smooth and creamy.
Quick Instructions: If you don’t have a way to mix the dressing, omit the garlic cloves and fresh ginger and add 1 tsp garlic powder and 1/2 tsp ginger or use fresh/raw garlic and ginger but grate it to make sure it’s smooth. . . Stir everything together until smooth.
Step 5: Mix the salad
Add the cooked brown rice to all the vegetables and either toss with the peanut sauce or divide the salad between bowls and drizzle each with the sauce.
Absolutely! This salad is great for meal prep and can be made ahead of time and stored in the fridge for up to 4 days.
Yes. This salad is both vegan and gluten-free, just be sure to use gluten-free tamari, not soy sauce, in the peanut sauce.
You can use almond butter, cashew butter or sunflower seed butter instead of peanut butter.
For a completely nut-free dressing, this miso tahini sauce would also work well with this recipe.
- Finely chop the kale. Remove the tough stems and finely chop the kale before adding to the rice.
- Steam broccoli al dente. You don’t want mushy, overcooked broccoli, so make sure you steam it until it’s tender but not overcooked. It should be bright green and have some bite and crunch when it’s ready.
- Make extra sauce. For an extra dressing salad, you can always double the peanut sauce so it really coats the salad. If you have extra, you can store it in the fridge for another use such as a dip, sauce for tofu, or another recipe like this Peanut Tofu Bowl or Teriyaki Chickpea Bowl.
How to save
- If the rice is hot, let it cool before storing.
- Store in an airtight container in the refrigerator for up to 4 days.
- This recipe is not suitable for freezing because of the fresh vegetables.
Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
This brown rice salad is packed with flavor and nutrition. You’ll love healthy veggies and rice with crunchy cashews and creamy peanut sauce.
Brown rice for the salad
For the peanut sauce
- Cook the brown rice According to package instructions. Once the rice is cooked, use a pot large enough to stir in the kale. When the rice is cooked, stir the chopped kale to soften it. If you have already cooked the rice by hand, just mix the kale with the rest of the vegetables.
- Chop and steam the broccoli Cook on the stovetop for 4 minutes or al dente using another method of choice.
- Chop the rest of the vegetables and cilantro and add to a large serving or mixing bowl.
- Add all the sauce ingredients In a blender and blend until smooth and creamy. If needed, add water 1 tablespoon at a time to adjust consistency. The sauce should be thick but pourable.
- Add cooked rice and kale Bowl with vegetables and mix together.
- Top with dressing and mix. Season with salt and pepper if necessary.
- If desired, top with fresh lime juice and a few chopped peanuts or cashews
to save: Allow to cool If the rice is still hot, store in a sealed container in the refrigerator for up to 4 days.
- Serving Size: 1/4 of the recipe
- Calories: 384
- Fat: 17 grams
- Sugars: 48 grams
- Fiber: 6 grams
- Protein: 13 grams
Keywords: Asian Brown Rice Salad, Peanut Rice Salad
Originally published on February 12, 2013.