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Amazing vegan raw salad!

A complete colorful meal with rice, kidney beans, mushrooms, Brussels sprouts, peppers and kale. All these ingredients are combined perfectly thanks to the fresh cashews sauce with ginger, lemon and herbs. A pleasant surprise that impresses with its colors and aromas.

The vegan cuisine has managed to elevate salads in a unique way. Combining a wide variety of vegetables, legumes, herbs, spices, and nuts. Don't hesitate to experiment by adding your own favorite ingredients.

Try it and we look forward to your comments!

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Equipment

For this recipe you will need a blender or food processor.

Colorful salad with rice, beans, vegetables and aromatic cashew sauce.

Colorful salad with rice, beans, vegetables and aromatic cashew sauce.

Easy, quick, healthy and economical vegan recipe. A complete meal with rice, kidney beans, mushrooms, Brussels sprouts, kale, yellow bell pepper, and wonderful, fresh cashew sauce with herbs.
5 from 17 votes
Print Pin
Course: Main Dishes, Salads
Cuisine: Raw, Raw Vegan, Vegan
Keywords: vegan, basil, rosemary, cashews, kale, yellow peppers, kidney beans, onion powder, main course, Brussels sprouts, lemon, mushrooms, apple cider vinegar, legumes, rice, salad, garlic, sauce, ginger, plantbased, vegetarian, raw
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Calories: 101kcal

Ingredients

For the salad

  • 1 cup long-grain rice
  • 1 cup red beans (canned or freshly cooked)
  • 5 brown Champignon mushrooms sliced
  • 8 Brussels sprouts
  • ½ yellow bell pepper cut into thin strips (julienned)
  • 2 kale leaves cut into small pieces
  • 2½ cups water
  • salt

For the sauce

  • 1 cup raw cashews
  • ½ cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 clove garlic
  • 1 small piece of ginger (about 2 cm/½-1 in)
  • ½ tsp onion powder
  • ½ tsp basil (dried)
  • ½ tsp rosemary
  • salt

Instructions

For the salad

  • In a saucepan add 2 cups of water. Once boiled, add the rice and simmer.
  • In another pot or pan, add ½ cup of water and salt. Once it boils, add the mushrooms, cover, and cook over very low temperature. After 8 minutes add the bell pepper, and after another minute add the kale, always covering the pan. After a minute they're ready to be served.

For the sauce

  • While we wait for the vegetables and rice to boil, make the sauce by putting all the ingredients in the blender or multi, making it as creamy as we can. Depending on the fluidity we want to achieve, a little extra water may be needed.

Serving

  • Serve, in a shallow dish, laying down the rice, then the vegetables, the beans and finally the sauce.

Notes

  1. You can use canned or fresh beans that have been soaked since last night, and boiled for at least 2 hours.
  2. You can make variations by replacing with your favorite vegetables or adding your favorite herbs.

Nutrition

Calories: 101kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 920mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6327IU | Vitamin C: 200mg | Calcium: 149mg | Iron: 3mg

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