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All recipes are deliciously vegan.

Tropical Rice Salad with Sesame Orange Dressing

2 spoon difficulty rating

30 minutes

15 minutes if using pre-cooked rice; 30 minutes plus cooling time if cooking brown rice from scratch

Serves: 4

Tropical Rice Salad with Sesame Orange Dressing

A truly superior version of rice salad. The dressing is particularly gorgeous.

Top Tip: try varying the vegetables according to your budget and what needs using up in the fridge! Any of these work well:

  • grated carrot
  • mangetout
  • lightly steamed French beans
  • shredded lettuce (eg cos)
  • lightly steamed fresh soya beans (edamame)  

Ingredients: 

  • Pre-cooked rice: 450g/1lb brown long grain or brown basmati
  • Rice from scratch, raw: 200g/7oz long grain OR basmati brown rice simmered in water with added 1 tsp vegan bouillon powder (eg Marigold red tub or Kallo OR 1 Green Oxo)

Salad

  • 1 thick slice of fresh ripe pineapple, cored and cut into medium cubes OR half a mango, peeled and cubed (unsweetened frozen or tinned pineapple/mango will also work)
  • 1 small, ripe avocado, peeled, stone removed and chopped into medium cubes
  • 2 spring onions, chopped + 3 more left whole for decoration
  • ½ stalk celery, finely chopped
  • ½ pack bean sprouts, washed and drained
  • 1 tbsp raisins (omit these if you hate them – but try experimenting with chopped apricots)
  • 2 tbsp whole peanuts
  • 2 tbsp toasted cashew pieces
  • 1 tbsp sesame seeds
  • ½ a red pepper
  • ½ a yellow or orange pepper

Dressing

  • 40ml/1 generous tbsp plain vegetable oil
  • 1½ tbsp toasted sesame oil
  • 60ml/4 tbsp fresh orange or pineapple juice
  • 1 small garlic clove, crushed
  • 1 tsp grated fresh ginger root
  • ¼ tsp crushed red pepper flakes OR generous pinch of chilli powder
  • 1 tbsp shoyu or tamari soya sauce
  • Pinch of salt
  • 1 tbsp cider vinegar

Method: 

1. If you have leftover rice, go to no. 2.  If cooking rice from scratch: put the rice in a pan, add enough water to cover and more (about 2cm/1 inch). Bring to the boil and simmer for 25-30 minutes. The rice should be tender but not sloppy. If it starts to dry up, add a little hot water as needed. To cool quickly, place in a colander and run cold water over it. Drain thoroughly then crumble in stock cube/bouillon and mix in well.  

2. Meanwhile, toast the cashews and sesame seeds in a non-stick frying pan over a medium heat, turning over continuously with a spatula. The nuts and seeds should be a light golden colour, not black. Remove from the pan and set aside until needed.  

3. Prepare the rest of the salad ingredients and set aside. Make the dressing in a screw top jar and give a good shake to ensure everything is well integrated.

The cooled rice should be placed in a large serving bowl. Add all salad ingredients. Pour on dressing and mix in well. Garnish with the leftover spring onions.

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