Name: Prawn, rice & mango jar salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Asian
Ingredients: 125g cooked rice (we used brown basmati); handful baby spinach; 50g cooked prawn; ¼ ripe mango cut into small pieces; ½ red chilli deseeded and finely chopped; small handful coriander roughly chopped; ½ tbsp low-salt soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; ½ tsp brown sugar

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Prawn, rice & mango jar salad

Prawn, rice & mango jar salad

Good Food team

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Serves 1

Easy

Prep: 15 mins

No cook

A star rating of 4 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

125g cooked rice

(we used brown basmati)
handful baby spinach
50g cooked prawn
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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Nutrition: per serving

kcal273

low
fat5g

low
saturates1g
carbs42g
sugars15g
fibre5g
protein12g
salt1.7g

Method

step 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.
step 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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A star rating of 4 out of 5.5 ratings

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