Saturday, August 24, 2013

Whole Grain Confetti Salad with Lemon Tahini Dressing

rice salad, confetti salad

I love cold rice salads and this is a good one. The base is short grain brown rice, flecked with lightly steamed broccoli and carrots, uncooked chopped zucchini and red cabbage. Add any vegetables you like; these just happen to be my favorites. The zesty lemon tahini dressing is adapted from Blissful Bites cookbook. I highly recommend this book, lots of photos. The author uses very little oil and many of the recipes have a macrobiotic slant. This is a wonderful recipe to make ahead of time and eat for several days.

3/4-1 cup raw brown rice
1 cup chopped broccoli
1/2-3/4 cup chopped carrots
1/2 medium zucchini chopped
1/2 cup finely chopped red cabbage

Cook rice according to package directions and set aside.

Lightly steam broccoli and carrots, until crisp-tender, rinse in cold water and drain.

Make dressing (see below). Place brown rice, and all the vegetable into large bowl. Mix well. Add dressing to taste, mix and refrigerate.

Lemon Tahini Dressing
1/4 cup fresh lemon juice
2 tsp white miso
2 tsp maple syrup
1-1/2 TB tahini
1 TB low sodium tamari
1 TB brown rice vinegar
sea salt and pepper to taste

Mix in blender. Makes about 1/2 cup.


  1. The lemon tahini dressing sounds so delicious-- I love that you added miso. I am always trying to find new ways to include this healthful food in my diet. A perfect summer recipe.

    1. Thank you! It really is quite delicious. I've already made this recipe twice in the past two weeks.