This kale and kraut rice salad is a healthy, delicious and vibrant dish, topped off with an incredibly tasty tahini sauce.
Not only is it quick to put together it also stars those super food ingredients, kale, sauerkraut and beets.
If you haven’t tried sauerkraut before, this recipe is a perfect introduction. Sauerkraut is extremely nutritious and contains lots of healthy probiotics which is great for gut health.
The probiotics are created through the fermentation process involved in making the sauerkraut and as this rice salad doesn’t include any heating of the ingredients, all the lovely probiotic goodness is kept in tact.
In addition to lending a wonderful color to this dish, beets are also a nutritional powerhouse; packed with essential nutrients, a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
This recipe incorporates my tahini dressing, which is also quick and easy to make. All you need to do is put all the ingredients into a blender, whizz it up until combined and it’s done.
If you like it, you can even make up a big batch and keep it in the fridge to use throughout the week. It tastes so much better than shop-bought dressings and it’s much better for you – simple, whole food ingredients and no nasties!
Want more rice dishes? Look no further…
Sesame Tofu with Mixed Vegetables over Rice
Roasted Cauliflower and Grapes with Jasmine Rice
Coconut Peanut Sauce with Stir-Fried Veggies and Rice
Vegan Kimchi Cream Cheese Stuffed Rice Balls
Remember, if you make this Kale and Kraut Rice Salad recipe, come back and leave me a comment below and let me know what you thought of it.
You can also tag us @One_Bite_Vegan on Instagram too; we love to see what you’ve got cooking in the kitchen!
Kale and Kraut Rice Salad
Ingredients
- 2 cups cooked rice jasmine, basmati, or any rice you prefer
- ½ cup cooked or pickled beets diced
- ¼ cup pine nuts toasted
- 4 cups kale chopped fine or chiffonade
- ½ cup sauerkraut
- 1 recipe Tahini dressing
- salt and pepper to taste
Instructions
- In a large bowl mix the rice, diced beets, pine nuts, and half of the tahini dressing. Season to taste with salt and pepper. Divide equally among 4 plates.
- In a large bowl, mix the chopped kale and sauerkraut with the rest of the tahini dressing. Season to taste with salt and pepper. Dive equally among 4 plates on top of the rice. Serve the rice mixture warm or cold.
