BREAKER BREAKER’S CABBAGE AND CRISPY RICE SALAD

1/2 cup uncooked parboiled rice Canola oil, for frying

3 cups finely sliced red cabbage 3 cups finely sliced green cabbage 1 large carrot, peeled and cut into

matchsticks

1 small jalapeno, stemmed and seeds removed, cut into thin slivers

Segments from 1 large navel

orange, cut in half

1 large avocado, cut into medium

dice

1/2 teaspoon sea salt

3/4 cup Umami Vinaigrette

(see recipe)

1/2 cup toasted pumpkin seeds Mint, cilantro and basil leaves, for

garnish

Make crispy rice: Put rice in a colander and rinse until the water runs clear, then cook according to package directions. When rice is done, move to a small rimmed baking sheet and spread in a single layer. Cool to room temperature, then refrigerate, uncovered, overnight.

The next day, heat 2 inches of oil to 375 degrees in a large saucepan. Line a baking sheet with paper towels and set aside.

Carefully add the cooked rice to hot oil and fry 2 to 3 minutes or until rice has puffed and become crisp. Use a slotted spoon to move the rice to the prepared baking sheet and allow to cool. May be made up to 1 day ahead and stored in a covered container.

When ready to assemble salad: In a large bowl, combine red cabbage, green cabbage, carrot, jalapeno, orange segments and avocado. Sprinkle with salt and toss. Add Umami Vinaigrette and toss again. Add pumpkin seeds and crispy rice and toss again. Garnish with mint, cilantro and basil leaves and serve immediately.

Serves 4.

Per serving: 473 calories (percent of calories from fat, 58), 9 grams protein, 42 grams carbohydrates, 11 grams total sugars, 9 grams fiber, 32 grams total fat (4 grams saturated), no cholesterol, 553 milligrams sodium.

COURTESY OF JUSTIN DOMBROWSKI AND NAOMI B. SMITH