Brown Rice Apple Slaw


  • 1 small onion
  • Oil for frying onion
  • 1 cup cooked brown rice
  • 2 fuji apples, julienned
  • 2 cups shredded red cabbage
  • 1 cup microgreens (any kind you like)
  • 1/4 cup sliced roasted almonds
  • 3 tablespoons olive oil
  • 1 tablespoon stone ground mustard
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons honey


  • Peel and slice the onion thinly, fry in the hot oil until brown and crispy. Transfer to a plate lined with paper towel to absorb the excess oil. Cool down completely. If you are not using it immediately, store in the airtight container.
  • Combine olive oil, mustard, vinegar, and honey in a bowl. Whisk until well combined. Set aside.
  • Mix rice, cabbage, apple, and microgreens in a large salad bowl. Pour the dressing over the vegetables and toss. Store in the refrigerator to chill. Sprinkle with almonds and crispy onion before serving.