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Cauliflower rice salad jars with mango dressing recipe

2 ratings

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
192 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
800kj
192kcal 10%
Fat
6g 8%
Saturates
1g 4%
Sugars
16g 17%
Salt
0.3g 5%

of the reference intake
Carbohydrate 27.2g Protein 8.9g Fibre 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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