Layered Rice Salad (Serves 3–4)

🥗 Layered Rice Salad (Serves 3–4)

Ingredients

Base:

• 1 cup cooked white or brown rice (cooled)

• 1 tbsp olive oil

• Salt & black pepper, to taste

Veggie Layers:

• 1 cup grated carrot

• 1 cup grated or julienned beetroot

• 1½ cups finely shredded purple cabbage

• 1 cup fresh spinach, chopped

Toppings:

• ½ cup crumbled feta cheese

• ¼ cup chopped walnuts (toasted for best flavor)

Hot Honey Drizzle:

• 3 tbsp honey

• 1–2 tsp chili flakes (adjust heat)

• 1 tbsp apple cider vinegar or lemon juice

• 1 tbsp olive oil

• Pinch of salt

👩‍🍳 Instructions

1. Prepare the Rice Base
   In a bowl, mix cooled rice with olive oil, salt, and pepper. Set aside.

2. Make the Hot Honey Drizzle
   In a small bowl, whisk honey, chili flakes, lemon juice (or vinegar), olive oil, and salt. Taste and adjust sweetness or heat.

3. Assemble the Layers (in a glass bowl or jar):

   • First layer: Seasoned rice

   • Second layer: Grated carrot

   • Third layer: Beetroot

   • Fourth layer: Purple cabbage

   • Fifth layer: Spinach

4. Top It Off
   Sprinkle feta cheese and toasted walnuts on top.

5. Finish with Drizzle
   Pour hot honey drizzle just before serving.

❓ Q & A

Q: Can I use quinoa instead of rice?
Yes! Quinoa, couscous, or bulgur work perfectly.

Q: Can I make this salad ahead of time?
Yes, assemble all layers except feta and drizzle. Add those right before serving.

Q: Is this salad eaten cold or warm?
It’s best served chilled or at room temperature.

Q: Can I make it vegan?
Yes! Skip feta or use vegan feta, and use maple syrup instead of honey.

Q: How long does it stay fresh?
Up to 2 days in the fridge (airtight container).

Q: Can I add protein?
Absolutely! Grilled chicken, chickpeas, tofu, or boiled eggs go great.