Carrot, brown rice and almond salad – Food & Home Magazine

Ingredients

• ***For the rooibos dressing
• ¼ cup vinegar
• 2 rooibos tea bags
• ½ cup vegetable oil
• 1 tbsp parsley, roughly chopped
• ***For the salad
• 3⁄4 cup brown rice, rinsed
• 1 ½ cups boiling water
• 1 ½ tablespoons almonds
• 10 ml soy sauce
• 1 carrot (70 g), cut into thin matchsticks
• ½ cup roughly chopped fresh parsley
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tsp white sesame seeds