Broccoli Brown Rice Asian Salad (Vegan)

A beautiful rainbow of spring colours, this Broccoli Brown Rice Asian Salad is vegan and gluten-free. It makes a satisfying and hearty meal bursting with goodness.

Filled with vegetables, seeds, mung beans and rice tossed in a refreshing lime and herb dressing, this dish will not only stand proud on a buffet table but also make a great option for picnics or lunch boxes.

You can easily swap the rice for quinoa or another whole grain. Mung beans make a nice alternative to lentils and are a good source of plant-based protein, fibre, antioxidants.

It is best to make this Broccoli Brown Rice Asian Salad a few hours ahead so that to let its wonderful flavours develop.


  • 200g mung beans
  • 275 g broccoli florets
  • 1 carrot
  • 1 handful radishes
  • 1/2 red onion
  • 3 limes
  • 2 cm [0.8 inches] of freshly grated ginger
  • 1 garlic clove crushed
  • 1 small bunch of mint
  • 1 small bunch of coriander

From the cupboard:

  • 225g brown and wild rice mix
  • 1 to 2 handful pumpkin seeds
  • 2 tsp sesame oil
  • 5 tsp soy sauce
  • 2 tsp cider vinegar
  • 2 Tbsp vegetable oil
  • 1 tsp Dijon mustard
  • 2 tsp agave syrup
  • salt & pepper


  1. Heat salted water in 2 different saucepans.
  2. Cook the brown rice in one and mung beans in the other. Make sure you do not overcook the rice and the mung beans. They should still have a bite. When cooked, drain and reserve on the side.
  3. Prepare the dressing by mixing together Dijon mustard, garlic, lime juices, sesame oil, vegetable oil, soy sauce, cider vinegar, ginger and agave syrup.
  4. Cut the broccoli into small florets and steam for 3 mins or so until just cooked.
  5. Put the rice and mung beans in a large salad bowl. Add the grated carrot plus finely sliced radishes and red onion on top.
  6. Top with the broccoli, finely chopped mint and coriander.
  7. Toss all together in the dressing until coated all over. Season to taste.
  8. Serve at room temperature sprinkled with pumpkin seeds.

Recipe design and pictures: Annabelle Randles/The Flexitarian