I had a bowl of couscous in the fridge waiting to be used up but you could use any grain, even rice or even pasta I would imagine. The veggies are of your choice too as are the proportions. It's the dressing that makes this salad. This is what I used:
About 5 cups cooked grains
1 cup chopped carrots
1 cup chopped cucumber
1 large sweet pepper, sliced
1 cup cooked edamame
1 cup chopped cooked asparagus
Mix the salad ingredients in a large bowl with a lid.
Dressing - chop in a nutribullet or processor:
1 clove garlic
2 tbsp sesame oil
3 tbsp peanut butter
2 tsp chopped ginger
3 tbsp lemon juice
2 tbsp soy sauce
3 tbsp water
1 tsp agave syrup
Pour over the salad, put the lid on the bowl and shake well. This salad will be even better the following day after the flavours have melded but it's great freshly made too.
This is adapted from a recipe in Oh She Glows.
- Posted using BlogPress from my iPad
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