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Asian Style Broccoli Rice Rainbow Salad

Low Carb | Nutritious | Low Cal | Healthy | Plant Based | Whole Foods | Vegan | Vegetarian

CARBSKCALSTIMESERVESVEG SERVINGS
17g33050 mins2-42

MADE WITH RICED BROCCOLI & CAULIFLOWER

As beautiful as it is delicious, this tasty broccoli salad is a great low carb dish that is bursting with nutrients and vitamins. We love it for lunch or as a side. Prepare it the night before to let the ingredients settle in and you'll be rewarded with a delightful fusion of flavors. Just add the spinach when you're ready to eat to keep it super fresh

Ingredients:

  • 1 Pouch Fullgreen Riced Broccoli and Cauliflower
  • 1/2 butternut squash
  • Pinch of salt and pepper
  • 5oz red cabbage- thinly sliced
  • Large handful baby Spinach
  • Tbsp coconut oil
  • Large handful pomegranate seeds

Dressing:

  • Juice from 1/2 lemon
  • Thumb sized piece of ginger
  • Tsp sweet white miso
  • Tbsp tamari sauce/ coconut aminos
  • Tbsp maple syrup
  • Pinch chilli flakes
  • Water as needed
  • 1 garlic clove- crushed
  • Sesame seeds to garnish

Method:

  • Preheat your oven to 350F and chop the butternut squash into half cemi-circle pieces.
  • Place these onto a baking sheet and massage in the coconut oil. Season with a good pinch of salt and pepper.
  • Pop the squash into the oven to roast for 40 minutes.
  • Meanwhile, assemble your salad bowl by layering the spinach leaves, broccoli rice, shredded cabbage and pom seeds.
  • To make the dressing, mix together the miso, Tamari sauce, lemon juice, garlic clove, maple syrup and chilli flakes. Grate in the ginger and add a small amount of water as needed.
  • Pour over the dressing and toss everything together.
  • Add the cooked squash and serve with a garnishing of sesame seeds or fresh herbs.

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