Instant Pot Brown Rice Salad with Peanut Butter Dressing (Vegan)

instantpoteats.com

Susan Mckeller

Use 1/2 peanut butter in dressing; otherwise quite good! 6/23/20

subheading: For the rice:

1 ¼ cups uncooked brown rice, rinsed

2 slices of fresh ginger

2 garlic cloves

½ cube of vegetable stock

1 ½ cups water

subheading: For the salad:

¼ purple or white cabbage, diced into cubes or shredded

1 large carrot, grated

1 bell red pepper, diced

½ medium red onion, diced finely

8 to 10 cherry tomatoes, halved

1 tablespoon of black or white sesame seeds

Finish with: chopped fresh mint and cilantro/coriander (2 to 3 tablespoons of each)

subheading: For the dressing:

2 heaped tablespoons crunchy peanut butter (see notes)

3 ½ tablespoons honey

1 garlic clove, minced or grated

1 teaspoon grated ginger

½ red chili, finely diced (less or more depending on your spice tolerance)

Juice of 1 lime

¼ cup soy sauce

1 tablespoon fish sauce (alternatively, add ¼ teaspoon salt)

2 teaspoons sesame oil

1 tablespoon olive oil

2 tablespoons water

Extra: have an extra lime to serve at the table.

Note: Ingredients may have been altered from the original.

Directions at instantpoteats.com

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