Curry Salad

This flavorful rice salad tastes great warm or cold. It is best enjoyed the first day or two, as the veggies become soggy quickly.

10 min prep, serves 4

3 cups cooked brown rice
1 medium cucumber, peeled and diced
1 carrot, grated
1 cup frozen peas
1/2 cup chopped basil
1/2 cup mayonnaise
1/2 cup unsweetened coconut, shredded
1 tblspn soy sauce
1 tblspn honey
1 tsp rice vinegar
1 tsp curry powder
1 tsp sesame oil
salt and pepper to taste

In a large bowl, mix all ingredients.