This is our favourite summer dinner on a hot evening. Perfect for a beach picnic or to have on the patio with a cold drink.
Ingredients:
Leftover basmati rice
Red cabbage cut into thin strips (or bite size pieces of greens like kale or romaine)
Cucumber cut into thin strips
Sliced avocado
Pickled pink ginger slices
Dried seaweed pieces
Gamashio (or roasted sesame seeds)
Pickled three bean salad
Chipotle Garlic Aioli (combine vegan mayo, roasted garlic powder, & frank’s red hot sauce)
Instructions:
- Prep the veggies and set aside.
- Prep the chipotle aioli by whisking together a couple tablespoons of vegan mayo with hot sauce and roasted garlic powder, to taste.
- Microwave about half to one cup of leftover basmati rice, depending on how hungry you are, in a large bowl for 30 seconds till just warmed but not hot.
- Layer the red cabbage or greens, cucumber, avocado, and bean salad on the rice.
- Garnish with gamashio (or roasted sesame seeds), pickled pink ginger, and dried seaweed.
- Drizzle the aioli over the top, toss the salad lightly, and dig in!
Plum Hill 