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Fresh Rice Salad with Orange, Avocado, & Cilantro

Cook Time 30 mins
Course Salad


For the rice

  • 2 ½ cups short grain brown rice, organic if possible
  • 4 cups water

For the dressing

  • Zest & juice of one organic orange
  • Zest & juice of one organic lemon
  • 4 tbsp raw honey
  • 2 tbsp naturally fermented soy sauce
  • 3 tbsp rice vinegar

For the toppings

  • 1 bunch cilantro, chopped
  • 1 avocado, sliced
  • 1 cup cabbage, finely sliced
  • 3-4 green onions, finely chopped
  • 1-2 cups cooked chicken, optional
  • cup sesame seeds


  • Cook the rice, according to directions, until it's tender.
  • While the rice is cooking, assemble all the dressing ingredients together and whisk to combine.
  • Prepare the toppings…I used purple cabbage because it tends to be crunchier and because it's pur-ty.
  • Then, throw on your toppings.  Okay, don't literally throw them in.  Gently place them in.  We are, after all, preparing this dish for a photoshoot.  When the rice has finished cooking, drizzle it with the dressing.
Keyword rice