¼purple or white cabbagediced into cubes or shredded
1largecarrotgrated
1bell red pepperdiced
½mediumred oniondiced finely
8-10cherry tomatoeshalved
1tablespoonblack or white sesame seeds
Finish with: chopped fresh mint and cilantro/coriander2-3 tablespoons of each
For the dressing
2tablespoonscrunchy peanut butterheaped, see notes
3.5tablespoonshoney
1garlic cloveminced or grated
1teaspoongrated ginger
½red chilifinely diced (less or more depending on your spice tolerance)
Juice of 1 lime
¼cupsoy sauce
1tablespoonfish saucealternatively, add ¼ teaspoon salt
2teaspoonssesame oil
1tablespoonolive oil
2tablespoonswater
Optional: have an extra lime to serve at the table.
Instructions
To make the brown rice, turn the Instant Pot on and add the rice ingredients and the water to the inner pot. Stir through.
Place and lock the lid, making sure the steam valve is pointing to Sealing. Press Manual, HIGH pressure, and set the time to 18 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will commence (this will take about 5-10 minutes).
Once the timer goes off, allow the pressure to release naturally (about 10-15 minutes). If you’re in a rush, release the pressure manually by carefully pointing the valve to Venting after 5 minutes.
Open the lid and fluff the rice with a fork. Transfer the cooked brown rice to a large salad bowl to cool down.
While the rice is cooking, prepare the rest of the salad ingredients.
To make the salad dressing, soften the peanut butter in a microwave or over a stove. Add the rest of the ingredients and whisk together until smooth.
Notes
For a gluten-free version, make sure to use GF peanut butter and swap the soy sauce for Tamari sauce.We used this brand of peanut butter, which has less added sugar than other traditional American peanut butters. If using a really sweet peanut butter, adjust the ingredients by adding less honey.