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Basmati rice, carrot and kale salad

Recipe for a wholesome salad or a nice side dish
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish, Snack
Cuisine Chinese
Servings 2



  • 50 g wholegrain basmati rice
  • 1 l water
  • 1/2 tbsp (7.5 g) salt
  • 4 cloves
  • (5 g) piece of ginger


  • 150 g washed deveined kale leaves
  • 1 l water
  • 1/2 tbsp (7.5 g) salt
  • 150 g cleaned, peeled carrot
  • 172 tsp (2.5 ml) white vine vinegar


  • 1,5 tbsp (22 ml) light soy sauce
  • 1/2 tbsp (7.5 ml) sesame oil
  • 1/2 tbsp (7.5 ml) white vine vinegar
  • 1 tsp hot sauce optional



  • Rinse the rice.
  • Pour the water, add the salt, cloves and ginger and heat until boiling. Add the rice and cook for 50 g.
  • Drain and rinse.


  • Heat the water with salt. When it reaches the boiling point add the kale, reduce the heat and simmer for 3 minutes.
  • Grate the carrot and mix with white vine vinegar.
  • Drain the kale and transfer into ice cold bath to shock it for a couple of minutes. It will keep the beautiful green color ad remain slightly crunchy.
  • Drain it and squeeze the excess the excess water. Place couple of leaves on top of each other, roll like a cigar and slice into thin ribbons. Repeat with all of it.
  • Mix with the rice and carrot.
  • Whisk all of the dressing ingredients together in a small bowl and pour over the salad. Mix thoroughly. Add some pepper if you'd like.
  • Serve as is or along side some chicken pieces.