You made this salad with red cabbage super fast. It is a nutritious salad because of the brown rice, lentils and smoked chicken and gets a lot of flavor because of the soy dressing and spring onion. Especially now that the weather is getting warmer, we are slowly starting to eat more meal salads at home. This salad with…
You made this salad with red cabbage super fast. It is a nutritious salad because of the brown rice, lentils and smoked chicken and gets a lot of flavor because of the soy dressing and spring onion.
Especially now that the weather is getting warmer, we are slowly starting to eat more meal salads at home. This red cabbage salad is one of my favourites, because it is so easy to make and everyone at home loves it.
In the notes under the recipe I give some smart tips. About whether or not to cut the red cabbage yourself (spoiler alert: I would) and whether you can also use pre-steamed (parskin) rice for meal salads.
If you have half a red cabbage left: here you will find all my recipes with red cabbage!
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Heat the brown rice according to the instructions on the package. Or heat up the leftover rice that you still have in the fridge.
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Meanwhile, cut the ½ small red cabbage into wafer-thin strips. Mix with the warm rice in a large bowl and sprinkle with a dash of rice vinegar (regarding 2 heaped tablespoons) and a pinch of salt. Mix together and let stand for 5 minutes. In that time you can cut and prepare the rest of the ingredients.
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Also beat the dressing of the 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger and a pinch of black pepper.
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Add the lentils, corn, smoked chicken, iceberg lettuce, spring onion and honey tomatoes to the contents of the large bowl and drizzle over the dressing. Toss together and your salad is ready! Do you have furikake or sesame seeds at home? Garnish the salad with it just before serving.
- With this recipe you can make a lunch or light evening meal for 4 people.
- You can prepare the salad. You just don’t add the iceberg lettuce yet, only do that at the last minute so that it doesn’t get limp.
- I think freshly cut red cabbage is the best. But if you want to be ready faster, you can also buy pre-cut red cabbage (often in portions of 300 grams) in the supermarket.
- What I do find very handy (and tasty) for these types of salads are the bags with pre-steamed brown rice. All you have to do is heat it up and then mix it with the rice vinegar. Really works great. If you want to cook the rice yourself, weigh approximately 85 grams of dry rice for this. Rice triples in weight during cooking. Of course you can also use some cooked rice from the night before.
- Furikake is a Japanese seasoning that includes dried seaweed, dried tuna flakes (bonito) and sesame seeds. I always have a jar at home that I use as a topping or use for marinades. But if you don’t have it, you don’t need to buy it specifically for this salad.
- Preparation: 20 minutes
Recipe: Francesca, Photos: DeedyLicious
