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Thai Vegetable & Rice Salad

From Our Kitchen


2 cups Texmati and Lentil Rice Mix
2 carrots, shredded
2 cups napa cabbage, shredded
1 small spring onion, thinly sliced
1 cucumber, seeded and thinly sliced
1 red bell pepper, thinly sliced
1 cup daikon radish, thinly sliced
½ cup scallions, chopped
1 papaya, thinly sliced
1 jalapeno pepper, sliced (optional)

For the Dressing:

¼ cup lime juice
¼ cup orange juice
2 Tbsp. soy sauce
2 Tbsp. chunky peanut butter
1 Tbsp. rice wine vinegar
1 tsp. sugar
1 Tbsp. cilantro, chopped
1 Tbsp. basil, chopped
1 Tbsp. mint, chopped
2 cups olive oil


Cook the Texmati and Lentil Rice Mix as directed and let cool.

To a bowl add all the ingredients for the dressing (except salt and oil) and whisk together. Slowly whisk in the olive oil. Adjust seasoning with salt. Lightly coat rice with some dressing and arrange on plates.

In another bowl, toss together the cabbage, carrots, onions, cucumber, bell peppers, radish and papaya. Lightly coat with dressing and adjust seasoning with salt. Place on top of rice. Garnish with jalapeno slices, if desired.