Description
A plant-based rice salad loaded with mango, red onion, radish, celery, chili, herbs, pomegranates, and cranberries.
Ingredients
Scale
- 2 cups cooked wild rice
- 2 cups fresh mango (chopped)
- 4 small radishes (sliced)
- 2/3 stalk celery (chopped)
- 1 medium red chili (chopped finely)
- 1 medium green chili (chopped finely)
- 1 medium red onion (finely sliced)
- 1/2 cup spring onion (chopped)
- 1/2 cup dried cranberries
- 1/2 cup pomegranate rubies
- 1/2 cup toasted sunflower and / or pumpkin seeds
- 1/2 cup toasted coconut flakes
- 1/2 cup each, chopped fresh herbs (parsley, mind and cilantro)
- 1 juice from one lemon
- salt and pepper
Instructions
- Mix all the ingredients in a massive salad bowl. Season with salt and pepper.
- Portion salad into work lunch jars, or containers for the fridge. Serve as a main or as a side.
- Prep Time: 15 minutes
- Category: Appetizer, fruit, Salad, Side, vegan, Vegetarian
- Cuisine: American, American-Italian