Tahini, Nut & Vegetable Rice Salad
Part of a dinner option in the V-Healthy meal plan.
Prep Time 5 mins
Cooking Time 5 mins
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
- Combine the rice with the red cabbage, green pepper, carrot, sultanas and cashew nuts.
- Combine the tahini, yoghurt and lemon juice. Season to taste with salt and black pepper.
- Pour the dressing over the salad and mix well.
Copyright © The Vegetarian Society and David Scott