Vegan rice salad
The dressing is a nice fusion of fresh Asian flavours like sesame oil, rice vinegar and ginger paired with or orange juice and Dijon mustard. Yes, mustard too and it works so well together.
This salad is also perfect to take with you for lunch in the office. I made mine in the evening and enjoying it right now in my office as I am writing this.
INGREDIENTS (2 portions):
- Juice of 1/2 an orange
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- Some fresh ginger
- 1 heaped tsp minced garlic (or more)
- 1 tsp salt
- Some chilli powder (optional)
- 250g cooked rice
- 1 red pepper
- Some spring onions
- Some rocket leaves
Cook rice (for this recipes you will need 250g of cooked rice) and let cool down. I used one from a packet I admit as I didn't have much time.
While this is cooking juice 1/2 an orange and add the juice to a blender together with some fresh ginger (cut it finely first) and all other dressing ingredients. Blend until you get a smooth dressing. I found 1 tsp of salt was just right but if you don't want it to be too salty then maybe try using less, you can always season more. Put dressing aside.
Then finely chop red pepper and some spring onions. Either crush some almonds (alternatively chop them or put them into a food mixer to cut them into smaller pieces). Mix the pepper, spring onions, rice, almonds and some rocket leaves together with the dressing in a bowl.
And if you like rice why not have it for dessert. Try my easy chocolate rice balls with chocolate sauce.