Rice Salad {with Nutty Zesty Dressing}
This fresh, zesty, fruity, nutty Rice Salad is a wonderful combination of flavours, with a dressing that makes it satisfying enough to make a meal on its own. Of course, it’s great as a side dish too AND you can make it ahead for convenience.
Servings: 4
Ingredients
- 250 g Dry rice I like Basmati
- 100 g Salted roasted peanuts Roughly chopped
- 6 Spring onions Finely chopped
- 1/2 Large cucumber Cut into 1cm pieces
- 300 g Mandarins in juice 1x tin | Drained (keep the juice)
For the dressing:
- 5 tbsp Extra virgin olive oil
- 4 tbsp White wine vinegar
- 1 tbsp Peanut butter
- 2 tbsp Juice from mandarin tin
Instructions
- Cook the rice according to the packet instructions.
- Meanwhile, chop your peanuts, spring onions and cucumber. Drain the mandarins and set aside 2 tbsp of the juice.
- Mix up your dressing in a bowl using the olive oil, white wine vinegar, peanut butter and the reserved juice from the mandarins.
- When the rice is cooked, cool immediately by running cold water through the sieve you drained it in. Put it into a large bowl, add your other chopped ingredients and the dressing, and mix well.
- Serve immediately or refrigerate in an airtight container.
Notes
Dietary notes: This recipe is vegan, dairy free and gluten free (but you should always check the labels to be certain).
Nutrition
Calories: 604kcal | Carbohydrates: 67g | Protein: 14g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 135mg | Potassium: 520mg | Fiber: 5g | Sugar: 9g | Vitamin A: 717IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg