Tahini, nut and vegetable rice salad
Vegan

Tahini, nut and vegetable rice salad

Free from:

Eggs

Dairy

Gluten

Wheat

Preparation time 5 minutes. Cooking time 5 minutes.
Can be vegan*

Serves 4.

Ingredients

  • 450g cooked long grain brown rice
  • 100g red cabbage, finely chopped or grated
  • 1 small green pepper, seeded, thinly sliced and chopped
  • 1 small carrot, scrubbed and grated
  • 25g sultanas (or a seasonal fruit)
  • 25g cashew nut pieces
  • 50ml tahini (sesame paste)
  • 50ml yoghurt or soya yoghurt*
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Method

  1. Combine the rice with the red cabbage, green pepper, carrot, sultanas and cashew nuts.
  2. Combine the tahini, yoghurt and lemon juice. Season to taste with salt and black pepper.
  3. Pour the dressing over the salad and mix well.

Copyright © The Vegetarian Society and David Scott