Tahini, Nut & Vegetable Rice Salad
Introduction

Part of a dinner option in the V-Healthy meal plan.

Preparation notes

Serves 4
Prep Time 5 mins
Cooking Time 5 mins


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


Tahini, Nut & Vegetable Rice Salad