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Rice and Beansprout Salad

This salad is an excellent source of slow sugar releasing Complex Carbohydrates, Essential Fatty Acids and Antioxidants nutrients. It contains ingredients that support the immune system and will help sustain an even release of energy.

5 oz. Cooked brown rice

2 oz. Beansprouts

2 oz Raisins

2 oz cashew nuts

1 chopped red or yellow pepper

For the dressing:

2 tablespoons pure apple juice

1 tablespoon sunflower oil

1 tablespoon fresh lemon juice

1 teaspoon soy sauce (omit this ingredient to make this recipe gluten free)

½ teaspoon grated ginger

Whisk or mix the dressing ingredients together

Mix the rice, bean spouts, raisins, cashew nuts and red pepper together and then add the dressing and stir in well.

Refrigerate until required.

This salad can be eaten as a main meal on its own or served with a portion of grilled fish or chicken. It can also be served with other salads as a party food.

It can be prepared the day before it is eaten, and therefore is ideal as an office or school lunch. 

Wholegrain rice contains a generous supply of B vitamins, plus the Essential Mineralscalcium, phosphorus and iron. 

Ginger helps promote the circulation of energy in the body and acts as a stimulant for those who are lethargic or recovering form an illness. It helps neutralise toxins and aids the breakdown of food and absorption of nutrients. It contains the Essential Minerals calcium, magnesium, phosphorus and potassium.

Cashew nuts are a rich source of Essential Minerals including copper, manganese, phosphorus and magnesium. They also contain good levels of Omega 6 Essential Fats which help increase beneficial HDL cholesterol.