1/4 cup each corn kernels, diced grated carrot, diced celery
(optional) leafy greens such as rocket or cos lettuce cut into small strips, 1/4 cup diced capsicum, sweet peas or anything else fresh and local
handful of toasted sunflower seeds or roasted almonds or pine nuts
Dressing:
2 Tbsp. brown rice vinegar
2 Tbsp. shoyu
juice of 1 lemon
3 Tbsp. olive oil (optional)
1/2 cup fresh orange juice (optional)
grated rind of 1 orange
or substitute umeboshi vinegar for lemon & tamari
You can either use all vegetables raw or quick-boil for 1-2 minutes each (ideally each veggie separately). Allow veggies to marinate in combination of vinegars and juice (as you choose) for about 30 minutes. Then toss into rice and add seeds or nuts and enjoy! If you're in a hurry mix it all up raw, add dressing and munch away.