BROWN RICE, CARROT AND ZUCCHINI SALAD
Ingredients
1 cup cooked brown rice
1-2 tablespoons tahini
1 tablespoon olive or canola oil
12tablespoons cider or sherry vinegar or fresh lemon juice
1/4 cup diced scallions, including green tops
4 cup grated carrot
2-3 tablespoons diced celery
2 cup diced raw zucchini
Salt and freshly ground pepper
Cabbage
Preparation
Toss rice with tahini, oil and vinegar. Stir in scallions, celery and zucchini. Season with salt and pepper and serve on a bed of shredded raw cabbage.