• Salad, Side Dish

  • Difficulty: Simple

  • © The Vegetarian Society/David Scott

Tahini, Nut and Vegetable Rice Salad

Part of a dinner option in the V-Healthy meal plan.

Serves 4
Prep Time: 5 mins
Cooking Time: 5 mins
Can be vegan*

Tahini, Nut and Vegetable Rice Salad
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Vegan

  • Wheat-Free


  • 450g cooked long grain brown rice
  • 100g red cabbage, grated
  • 1 small green pepper, thinly sliced
  • 1 small carrot, grated
  • 25g sultanas
  • 25g cashew nut pieces
  • 50ml tahini
  • 50ml yogurt or soya yogurt
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste


  1. Combine the rice with the red cabbage, green pepper, carrot, sultanas and cashew nuts.
  2. Combine the tahini, yoghurt and lemon juice. Season to taste with salt and black pepper.
  3. Pour the dressing over the salad and mix well. 
Nutrition per serving
  • Calories

    556.7 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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