Fruity vegan rice salad
For the week, I like to prepare basics in larger quantities and then use them to create new dishes. For example, I only have the hassle of cooking rice, pasta or potatoes once. This not only saves time, but also energy. Meal Prep is always a good idea. Because you don't have to prepare a small portion every day, but make a larger one once. These can then be wonderfully stored in boxes in the refrigerator. This fruity vegan rice salad came out of just that situation.
A salad like this is also ideal for using up a nice amount of vegetables. Sweet fruits like plums, apple and pears also go wonderfully with this creation. You can also add wonderful variety to your salads and bowls by cutting ingredients from the fresh produce section. Because there is very much a difference between grating a carrot and cutting it into cubes, isn't there? Immediately a completely different taste experience.
For the sweetness of the dressing this time I used a fruit direct juice. Grape or apple is perfect for this purpose. Thus, in my opinion, you don't even necessarily need extra sweetness like through dates or syrup. Apple cider vinegar provides a little acidity, but it can also be replaced well with lemon juice. Add a little salt, pepper and mustard and you're done.
Already it goes to the dressing. For this, it is best to put everything in the box for storage, so you save the washing up of more bowls. You can either pour the dressing directly over the fruity vegan rice salad or take it with you in a jar for on the go and then spread it over your meal. Either way it will be an absolute flavor explosion, oh yeah!
But we're not quite done yet: for rounding off, that certain crunch and a little more sweetness, sunflower seeds, pumpkin seeds and cranberries join us in the box. Tada - ready to enjoy!
- 200 g cooked beet
- 2 spring onions
- 4 plums
- 2 carrots
- 400 g cooked rice
- 1 tsp mustard
- 2 Tbsp. apple cider vinegar
- 4 tablespoons grape or apple juice
- 0.5 tsp salt
- 0.3 tsp pepper
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons cranberries
- Chop the beet, spring onions and plums. Coarsely grate the carrots.
- For the dressing, mix all ingredients in a large bowl.
- Add the chopped vegetables and rice to the mixture and fold in.
- For the topping, optionally toast the seeds in a pan, turning occasionally.
- Then spread them on the salad with the cranberries.