This Resistant Starch Rice Red Cabbage Salad Recipe is not only tasty but has the benefits of being lower in calories and also high in resistant starch to feed your good gut bacteria. Rice is turned into a resistant starch by simply cooking and cooling it before eating.
The resistant starch rice recipe used in this recipe involves cooking the rice and adding grass fed butter and a bit of apple cider vinegar to the rice then cooling it. The combination of butter and vinegar makes a creamy sour tasting rice you can easily enjoy cold. You can see our original recipe for resistant starch rice here which explains why Grass fed butter and Apple cider vinegar may optimize the benefits of your resistant starch rice. If you’re not into sour rice you can also try cooking your rice based on the latest scientific method of the Sri Lanka study which found cooking rice with coconut oil greatly reduced calories. Or else just cook your rice as you normally would, the way you like it and cool it. The most important thing is that you enjoy the taste of your rice and rice agrees with you.
This rice is served in an abundance bowl salad with different vegetables. Abundance bowls are tasty, healthy because you’re eating a variety of good food in one bowl and can also be economical. They can use up all fresh vegetables you have in the fridge before they go off. If you don’t have sauce at hand to make all those vegetables tasty, you can add herbs, have some of the vegetables pickled, combine some ingredients with fruit to make a tasty salad, add a good olive oil, good salt and anything else tasty you have and can throw in.
1 cup white rice of choice, 2 carrots, 1/4 to 1/2 red cabbage, 2 tablespoon sunflower seeds(more if you like), 1 orange, picked cucumber, cold chicken pieces or any protein of choice, avocado, olive oil, salt and any fresh herbs of choice, radishes or any other vegetables you have and need to use up.
Resistant Starch Rice Red Cabbage Salad Recipe
Cook and cool your your rice using your method of choice. If you want to try our Biohacker resistant starch rice recipe cook your rice and just add a big tablespoon of grass fed butter, 1 to 2 tablespoons apple cider vinegar and himalayan salt. You can leave the rice overnight if you like. I just make it in the morning to have later in the day.
If you don’t have pickled avocado at hand you can make this quick pickle before hand. Blend an apple, fennel, 1/4 cup apple cider vinegar and 1/4 cup water, 1/2 a teaspoon salt. Slice the cucumbers and add to a jar with the pickling juice. Put a lid on it and keep at room temperature. You can add onion slices for the flavor. In about 2 hours they are ready to eat.
When you’re ready to eat your rice, slice the carrots and add a bit of olive oil and salt to them. Shred the cabbage finely and add orange pieces, pumpkin seeds, salt and some olive oil and mix very well.
Just add all the ingredients to your bowl and sprinkle with fresh herbs. I used Chives. You can drizzle a bit of olive oil, add salt and enjoy.
Tasty Resistant Starch Rice Red Cabbage Salad Recipe with health benefits for you and your gut
- 1 cup white rice of choice
- 1/4 to 1/2 red cabbage
- 2 tablespoons pumpkin seeds
- 1 orange
- pickled cucumber
- 2 carrots
- cold chicken pieces
- 1 or more avocadoes
- radishes or any other vegetables of choice
- olive oil, salt and any seasonings
- Cook and cool your rice your method of choice. You can leave it overnight or cook it in the morning to have later in the day to turn it into a resistant starch
- When you’re ready to have the rice slice the cabbage and mix it with pumpkin seeds, orange pieces, a bit of olive oil and salt
- Slice the carrots and add a bit of salt and olive oil to them
- Assemble all your ingredients in one bowl, add herbs, seasonings and enjoy