lunch · vegetarian · vegan · dairy-free
Crispy rice salad with mango and cabbage
Leftover rice fried into crunchy clusters, tossed with cabbage, mango and a tahini-lime dressing.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Press the rice into a hot oiled pan and leave it until golden underneath. Break it into clusters and crisp the other side.
-
2
Shred the cabbage and dice the mango.
-
3
Thin the tahini and lime juice with a little water and toss it through the vegetables.
-
4
Fold in the rice just before serving so it stays crunchy, and finish with cilantro.
