Anti-Inflammatory Rainbow Rice Slaw


serving(s): 2


  •       1/3 cup (62g) uncooked brown rice, rinsed
  •      2 tsp. (10ml )coconut oil
  •      2 tsp. (10ml) soy sauce
  •      ½ tsp. ground ginger
  •      ½ tsp. ground turmeric
  •      2 tsp. (7.5g) un-hulled tahini
  •      ½ tsp. (2.5ml) sesame oil
  •      2 tsp. (10ml) apple cider vinegar
  •      Himalayan salt & pepper
  •      15ml filtered water
  •      ½ medium (420g) red cabbage, finely shredded
  •      2 medium (122g) carrots, spiralised or cut into thin strips
  •      1 medium (130g) zucchini, spiralised or cut into thin strips
  •       8g raw unsalted walnuts, crushed


  1. Boil ⅔ cup (170ml) of water in a saucepan over a medium heat. Add rice and reduce to a simmer. Cover and cook for 25 minutes or until rice is cooked. Once cooked, stand covered for 5 minutes, then stir through coconut oil and soy sauce.
  2. Meanwhile, add ginger, turmeric, tahini, sesame oil, apple cider vinegar, a pinch of salt and pepper and water to a jar. Shake well until ingredients are well combined. This will be your dressing.
  3. Add cooked rice, cabbage, carrot, zucchini and walnuts to a bowl and mix well. Season with a little salt and pepper. Serve half the mixture topped with half of the dressing for lunch today. Refrigerate the remaining portions for tomorrow’s leftovers.


(based on serving size)

  • Calories

    454 cal
  • Protein

  • Fat, total

  • - saturated

  • Carbohydrate

  • - sugars

  • Sodium


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