Vegan, gluten free, refined sugar free

This is a super easy recipe and perfect if you have left over rice. It can be easily changed to whatever veggies you have at home!


250g x brown rice – cooked
1/2 bunch x mint
1/2 bunch x coriander
1 x bag frozen edamame beans (shelled)
1/4 x purple cabbage
3 x carrots grated
1/2 cup x toasted white sesame seeds
1/3 cup x toasted sesame oil
1/3 cup x coconut syrup (or maple)
1/3 cup x tamari
1 tsp x chilli flakes


1. Cook the rice & edamame as per directions – allow to cool

2. Combine oil, coconut syrup, tamari and chilli flakes to make a sauce

3. Simply combine all of the remaining ingredients (finely chopped or grated) with the sauce


About the Chef:

Kim grew up in the kitchen with a love of food; learning from her mother who worked as a chef. Once Kim discovered the amazing world of plant based wholefoods and how they not only enrich your diet but your whole lifestyle, she knew that this was the area she wanted to focus her heart and soul on.

Kim’s currently sharing her passion at Billabong Retreat every second weekend as well as creating recipes which you can find at or on Instagram @kimlikesfood