Prawn, rice & mango jar salad

Prawn, rice & mango jar salad

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(2 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 1

Be the envy of your colleagues with this healthy layered salad with soy and sesame dressing

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
273
protein
12g
carbs
42g
fat
5g
saturates
1g
fibre
5g
sugar
15g
salt
1.7g

Ingredients

  • 125g cooked rice (we used brown basmati)
  • handful baby spinach
  • 50g cooked prawns
  • ¼ ripe mango, cut into small pieces
  • ½ red chilli, deseeded and finely chopped
  • small handful coriander, roughly chopped

For the dressing

  • ½ tbsp low-salt soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • ½ tsp brown sugar

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Method

  1. Make the dressing by whisking together all the ingredients. Tip the dressing into the bottom of a big jar, top with the rice and put in the fridge if making the night before.
  2. Layer the spinach, prawns, mango, chilli and coriander on top of the rice. Leave a little space at the top so that when lunchtime arrives, you can shake up the salad to eat.

Recipe from Good Food magazine, May 2014

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Comments

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philinbrighton's picture
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I didn't bother layering this up I just made the salad and ate it. Nice though. The dressing is really good and one I'll definitely use again.

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