Rice salad:

• 1 cup of basmati rice (cook per instructions – I like to add a dollop of ghee or coconut oil to make the rice not dry out)
• 1 1/2 cup pineapple, sliced with skin off
• 1/2 cup cabbage or pickled cabbage, shredded
• 1/2 cup seedless cucumbers, chopped
• 1 red bell pepper, chopped
• 1/2 cup peanuts
• 1 tablespoon cilantro, chopped

Dressing:

• 2 tablespoons coconut aminos
• 1.5 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Juice from 1/2 lime