Red Rice Salad
This high-protein red rice salad is great for easy lunches. You can use Fench red rice from Camargue or Asian red rice for this recipe.
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Servings: 4
Ingredients
- 1 cup (200 g) red rice , or wild rice
- 1 large cucumber
- 1 mango
- 3 tangerines
- 1 cup (150 g) cashews
- 1 cup (150 g) frozen edamame
- ½ bunch (10 g) fresh cilantro
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari
- Juice of 1 lime
- 2 tablespoons sesame seeds
Instructions
- Rice: Cook the rice according to package directions. Al dente
- Chop: Peel the tangerines, separate the wedges, and cut them into small pieces. Cut the cucumber into small dice. Cut the mango lengthwise along the pit. Score the flesh crosswise with a paring knife. Scoop out the mango dice with a spoon. Finely chop the cilantro.
- Cashews: Dry-roast the cashews in a large frying pan (without oil) over medium-high heat until golden brown.
- Season the rice: Rinse the cooked rice under cold water to cool it down. Add it to a salad bowl and season with tamari, lime juice, and sesame oil.
- Combine: Add in tangerines, cucumber, mango, cucumber, cashews, cilantro, and sesame seeds.
Notes
This red rice salad can easily be made ahead of time for quick and easy lunches at home or the office.
Meal prep: For grab-and-go lunches, divide the salad into 4 individual storage containers.
Storage: You can store the salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 623kcal | Carbohydrates: 70g | Protein: 21g | Fat: 32g | Saturated Fat: 5g | Sodium: 516mg | Fiber: 9g | Sugar: 20g
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