Cauliflower rice salad jars with mango dressing recipe
Dairy-free, gluten-free, vegan, vegetarian and, most importantly, absolutely delicious. These fresh cauliflower rice salad jars make a great grab-and-go lunch. Fill a jar the night before and simply pop in your bag to take to work.
See method- Serves 4
- 10 mins to cook
- 192 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 400g tin chickpeas, drained and rinsed
- 1 yellow pepper, finely sliced or chopped
- 10 radishes, finely sliced
- 30g (1oz) pumpkin seeds
- 1 x 70g bag rocket
For the cauliflower rice
- 1 small cauliflower, broken into florets
- 1 sprig fresh mint
- 1 spring onion, chopped
- 1 lime, zested
For the dressing
- 1 ripe mango, flesh diced
- 3 heaped tbsp sweet chilli sauce
- 2cm piece ginger, grated
- 1 lime, juiced
Each serving contains
- Energy
- 800kJ 192.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 27.2gProtein 8.9gFibre 2.2g
Method
- To make the cauliflower rice, put the cauliflower florets in a food processor, along with the mint, spring onion, lime zest, a generous pinch of salt and some black pepper. Pulse until you have a rice-like consistency, then transfer to a bowl and wipe the food processor clean.
- To make the dressing, put the diced mango, sweet chilli sauce, grated ginger and lime juice in the food processor and blend until the mixture resembles a smooth dressing.
- To assemble the salads, divide the dressing between 4 medium-sized clean jars with lids. Add the chickpeas, pepper, cauliflower rice, radishes, pumpkin seeds and, finally, the rocket.
- Secure the lids and keep the salad jars chilled until needed. They will keep in the fridge for up to 24 hrs. Before eating, give the jar a gentle shake to distribute the dressing, or toss if you are serving in bowls.
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