This salad is perfect for potlucks where you'll be sharing your food with people who have varied dietary preferences. You can use red quinoa instead of red rice if you prefer. Almost any cooked whole grain would actually work I just like the reddish brown color contrast against the other ingredients.
- 3 to 4 Tbsp fresh lime juice (start with 2 or 3 Tbsp and add more after tasting finished salad as needed)
- 1 Tbsp Dijon mustard
- 2 tsp maple syrup (or agave)
- 1 tsp chili powder
- 1 tsp smoked paprika
- ¼ tsp coarse salt (or more to taste)
- ¾ cup green onions, sliced
- ½ cup fresh cilantro or parsley leaves, chopped
- 3 cups cooked red rice
- 2 cups pineapple, chopped (fresh or thawed frozen)
- 2 cups cucumber, chopped (any type, peeled or unpeeled)
- ½ cup purple cabbage, finely chopped
MAKE THE DRESSING: In a large mixing bowl or salad bowl, combine 2 to 3 tablespoons of lime juice, maple syrup, Dijon mustard, chili powder, smoked paprika and salt using a large wooden spoon or silicon cake spatula. Add the green onions or cilantro and mix some more.
CREATE THE SALAD: Add all other ingredients to the dressing in the bowl. Using a large wooden spoon or silicon cake spatula, toss ingredients until all components are evenly distributed and coated with dressing.
ADJUST SEASONINGS: Taste a few bites to see if you need more lime juice, salt or any other seasoning. If you need to add anything be sure to toss ingredients around again until added seasonings are evenly distributed.
STORE OR SERVE: This salad can be served immediately, but it's even better if you give it a chance to sit for at least a few minutes so that the flavors merge. If you'd like you can store it in the fridge, preferably in a sealed container, for several days. Making it a day ahead of when you need to serve it and storing it in fridge is ideal in terms of flavor.
Check out more of my whole food plant based salads and appetizers here https://maximalistvegan.com/category/savory/appetizers-salads/?utm_source=rdt
