Meet my new JSHealth rainbow slaw! This fresh, crispy and colourful, Asian-inspired take on the traditional coleslaw will be your new go-to.

It’s the perfect salad to serve in a big bowl and share with family or friends. The nourishing brown rice and edamame provide a source of complex carbohydrates and protein to keep you energised and satisfied, whilst crunchy red apples add sweetness and freshness.

Try it… I think you’ll be converted too.

Serves: 3 as a main, or 4 as a side

Ingredients

2 cups cooked brown rice
2 spring onions, green & white section finely chopped
1 cucumber, diced
1 capsicum, diced
⅛ purple cabbage, shredded & chopped, 2 cups chopped
¾ cup frozen edamame, prepared as per packed instructions
½ red apple, finely diced
1/3 cup peanuts

For the dressing

¼ cup smooth peanut butter
1 tbsp tamari
2 tsp sesame oil
1 garlic clove, crushed

One pan, minimal prep and a whole lot of flavour! This is a budget-friendly vegetarian meal that is sure to be loved by the whole household.

For the cheese fans out there, add some grated on top when the rice is hot for a dose of melted goodness. Plant-based? Omit the sour cream or replace it with a vegan alternative. Of course, feel free to load on the vegan cheese or nutritional yeast too.

Serves: 3

Ingredients

· 1 tbsp extra virgin olive oil
· ½ red onion, finely diced
· 2 garlic cloves, minced
· 2 capsicum, sliced
· 1 400g (14.1oz) tin black beans, rinsed
· 1 cup frozen corn kernels
· 1 tbsp sweet paprika
· 2 tsp ground cumin
· 1 cup basmati rice, rinsed
· 1 ½ cups vegetable stock
· 1 400g (14.1oz) tin tomatoes

To serve

· ½ cup sour cream, or plant-based