Asian Rice Salad

This is a great salad for entertaining over the summer. You can easily double or triple it for a large party, and it makes for a beautiful presentation. I love the bright colors that make this dish a real showstopper. I know that the dressing has Asian flavors, but you can pair it will just about anything from burgers to salmon to grilled chicken. It also keeps well and can be eaten the next day.

Asian Rice Salad
Makes: 6+ servings
Prep Time: 20 minutes   Total Time: 20 minutes

For Salad:
2 cups brown rice, uncooked
4 cups shredded purple cabbage (not pictured because mine got left in the grocery cart)
1 cup frozen edamame, thawed|
1 cup shredded carrots
2 bell peppers, chopped
1 avocado, chopped
4 green onions, minced

For Dressing:
¼ cup vegetable oil
¼ cup sesame oil
3 tbs rice vinegar
2 tbs soy sauce
1 tbs sesame seeds + more for garnish
1 large garlic clove, chopped
1 tbs minced fresh ginger
scant tsp Sriracha or chili paste
salt and pepper to taste

1. Make the rice according to package directions. Season with salt and pepper.
2. Chop all the vegetables and add them to a big bowl with the rice. Drizzle the dressing over top; toss the the salad together before serving.