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 information
Yield
8–10 servings
Ingredients
¾
½
4
6
1
½
1
2
1
8
½
½
½
¼
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Spread coconut on a small rimmed baking sheet and toast until golden brown, about 3 minutes. Transfer to a medium bowl.
Step 2
Spread almonds in an even layer on same baking sheet and toast until golden brown, 3–5 minutes. Add to bowl with coconut. Let cool and set aside.
Step 3
Quarter brussels sprouts, reserving any leaves that fall off. Transfer sprouts and leaves to a large rimmed baking sheet and toss with 2 Tbsp. oil. Season with salt and toss again. Roast brussels sprouts until deep golden brown, tender in the center, and crisp around the edges, about 25 minutes.
Step 4
Meanwhile, whisk ginger, coconut cream, and honey in a small bowl. Season with salt and pepper, then whisk in vinegar and 2 Tbsp. oil until dressing is emulsified. Taste and season with salt if needed; set dressing aside.
Step 5
Heat turmeric and remaining 2 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high. Add rice and cook, tossing, until warmed through, 3–4 minutes. Transfer to a large bowl. Add brussels sprouts to rice and toss to combine.
Step 6
Add cilantro, cranberries, mint, and scallions to bowl with reserved coconut and almonds. Pour in 3 Tbsp. reserved dressing and toss to coat. Top rice salad with cranberry-herb mixture. Serve with remaining dressing alongside.