Name: Turmeric Rice Salad with Roasted Brussels Sprouts
Yield: 8–10 servings
Ingredients: ¾ cup unsweetened coconut flakes; ½ cup sliced almonds; 4 cups brussels sprouts, trimmed; 6 Tbsp. grapeseed or canola oil, divided; Kosher salt; 1 1" piece ginger, peeled, grated; ½ cup coconut cream (from a 5.4-oz. can, or spooned from surface of a 15-oz. can of unsweetened coconut milk); 1 Tbsp. honey; Freshly ground black pepper; 2 Tbsp. unseasoned rice vinegar; 1 tsp. ground turmeric; 8 cups cooked rice (from 2 cups uncooked); ½ cup cilantro leaves with tender stems; ½ cup dried unsweetened cranberries; ½ cup mint leaves; ¼ cup thinly sliced scallions

This image may contain Plant Food Produce and Vegetable

Photo by Chelsie Craig, Food Styling by Dana Bonagura

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving. This recipe is presented to you by Samsung.

Recipe notes