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Enerex Exclusive - Recipe for Success: Victoria Laine’s Sweet Curry Adzuki Rice Salad

Cook and Cool: 3 cups cooked coconut brown rice (1 cup raw brown rice + 200 mL/1/2 can coconut milk + 1 cup water). 

Mix Dressing:

  • 2 Tbsp toasted sesame oil or toasted sesame seeds 
  • 2 Tbsp agave nectar or honey
  • 2 Tbsp frozen orange juice concentrate 
  • 2 Tbsp fresh lemon juice
  • 1-2 Tbsp curry powder (mild, medium or hot)
  • 3/4 tsp salt


  • 1 orange, grated zest of (2 Tbsp)
  • 4-6 scallions (green onions) or chives, finely chopped 
  • 3 medium oranges, chopped into bite size pieces (or chopped Red Delicious apples) 
  • 1 medium bell pepper, chopped 
  • 1-14 oz (398mL) can adzuki beans, drained and rinsed
  • 2 Tbsp dark raisins
  • 6 cups Romaine lettuce, bok choy or arugula

Garnish: 1/2 cup raw or toasted pumpkin seeds (or chopped cashews or pecans) 

  1. Cook coconut rice and allow to cool.
  2. Place cooked, cooled coconut rice into a large serving salad bowl.
  3. Place all dressing ingredients in a small bowl or glass measure and whisk together. Drizzle over rice and combine well.
  4. Zest orange. Add scallions, fruit and bell pepper. (If using oranges, add just before serving.)
  5. Add beans and raisins. 
  6. Serve on individual beds of greens, and garnish.

Victoria Laine, RHN is an Edmonton-based nutritionist and author. Her first book Health By Chocolate was a national bestseller. Her second book Real-Life Vegan Foundation Diet, available August 2015, features this recipe. Her ebook The How-To Gluten-Free Vegan Baking Book is available at

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