Wild Rice Salad (vegan)

1 cup WATCHAREE’S Pad Thai Sauce

4 cups cooked wild rice

2 medium carrots, peeled and diced

1 cup shelled cooked edamame

½ cup toasted sunflower seeds

1 cup walnuts, chopped

1 jicama, peeled and diced

½ cup dried cranberries

½ tsp. freshly ground black pepper

 

In a large mixing bowl, toss all ingredients together and serve.  Wild rice salad can be made in advance and chilled before serving. 

Serves 4

 

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