About the vegan honey-mustard recipe This roasted veggie and grain salad is perfect for fall and winter, but if you switch up ...

This crispy rice salad with cucumbers is a play of crunchy veggies and a bright, spicy dressing that surprises with every bite. The house was quiet, save for the gentle whir of the refrigerator.

This colourful rice salad gives you different flavours ... season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before ...

Bring a large pot of water to a boil. Remove from heat and add rice vermicelli. Leave in the water for 3 to 5 minutes, until al dente. Rinse in cold water and drain well. To make the dressing ...

Take four tablespoons of rice vinegar, one tablespoon of finely grated ginger, two teaspoons of sesame oil, and one teaspoon ...

Hetty Lui McKinnon is a food writer and cookbook author with a passion for vegetables. She's the author of five vegetarian cookbooks, and won the James Beard Award for Vegetable-Focused cooking in ...

Then, once the rice is ready, mix all of the salad ingredients in a large bowl and divide into two portions. Top with sliced spring onion, sesame seeds and the dressing, and it's time to tuck in.

This is a hot salad that would be fabulous ... in a jam jar and shake. Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt ...

Then, once the rice is ready, mix all of the salad ingredients in a large bowl and divide into two portions. Top with sliced spring onion, sesame seeds and the dressing, and it's time to tuck in.