Tropical Hearts of Palm Rice Salad (Vegan, No-Cook)

This vibrant hearts of palm rice salad features tropical flavors, protein-rich edamame, a rainbow of fresh veggies, and sweet mango. It's vegan, grain-free, completely no-cook, and ready in minutes.

Ingredients

  • 12-oz package hearts of palm rice
  • 0.5 c coconut cream
  • Juice of a lime
  • 0.25 tsp salt
  • 1 c frozen, shelled edamame
  • Small wedge of purple cabbage
  • 6 baby bell peppers of different colors
  • 1 small mango (or half a large mango)
  • 2 tbsp unsweetened shredded coconut
  • 0.25 c roasted salted macadamia nuts
  • Sprinkling of furikake seasoning

Instructions

  1. If the hearts of palm rice is packed in water or in a brine, drain it and pat it dry.
  2. To make the coconut lime rice, combine the rice, coconut cream, lime juice, and salt in a large mixing bowl, then stir well until evenly coated.
  3. Thaw the edamame. Dice the cabbage and bell peppers finely. Peel the mango, cut the flesh from the pit, then cut half of the mango into large slices for garnishing the dish and dice the remaining half for tossing into the salad.
  4. Add the edamame, cabbage, peppers, mango, and coconut into the mixing bowl with the rice and mix gently.
  5. Transfer the salad to a serving platter. Just before serving, garnish with the reserved mango slices, roasted salted macadamias, and a sprinkle of furikake seasoning.
RECIPE from The Rogue Brussel Sprout Blog
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