Description
A summer salad made with grilled vegetables and a spicy peanut sauce, this Thai Vegan Brown Rice Salad is both healthy & satisfying.
Ingredients
Scale
- 1 Cup Brown Rice (Cooked)
- 1 Yellow Squash (Halved and Cut into 1/2 inch Slices)
- 1 Zucchini (Halved and Cut into 1/2 inch Slices)
- 1 Red Bell Pepper (Deseeded and Large Diced)
- 10 Asparagus Spears (Cut in Half)
- 1 Ear of Corn (Husked)
Spicy Peanut Sauce Ingredients:
- 1/2 cup Creamy Peanut Butter
- 2 Tbsp Liquid Aminos
- 2 Tbsp Rice Vinegar
- 1 tsp Sriracha Sauce
- 1/2 tsp Agave Nectar
- 1 Garlic Clove (Grated)
- 1/3 Cup Water
Fresh Salad Ingredients:
- 2 Cups Arugula (or Mixed Greens)
- 2 Tbsp Fresh Basil (Chopped, for Garnish)
- Avocado (Cubed, for Garnish)
- Fresh Lime Juice (Optional)
Instructions
- Prepare the grill, if using, or a grill pan.
- Make the rice, as per the directions on the package. Prepare the vegetables as directed above.
- In a small bowl, combine the ingredients for the sauce and stir thoroughly to combine. Set aside.
- In a grill pan on the stove or in a grill basket on a grill, cook the squash, zucchini , pepper and asparagus stir occasionally until tender and lightly browned. Approx 10 min. Remove and set aside.
- Place the corn in the grill pan or on the grill and cook, turning occasionally until evenly charred. (Steps 4 & 5 can be combined if you are using a large grill.)
- Place the cooked rice into a large bowl along with the arugula.
- Next, add the vegetables to the bowl and combine.
- Slice the charred corn kernels off the ear and mix into the salad.
- Top the salad with the prepared peanut sauce, fresh basil, avocado and lime juice, if desired.
- Enjoy chilled or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Brown Rice Salad, Grilled Vegetable Summer Salad, Thai Peanut Salad
