Coleslaw, Lentil & Rice Salad

Lunch

SERVES  2

PREP  5mins

COOK  20mins

Vegetarian, Vegan, Gluten Free, Dairy Free, Egg Free

 

This super-easy salad is perfect for ‘no time to cook’ dinners or office lunches. This will keep in the fridge for a few days.

Ingredients

Salad

1/4 cup brown rice

400g tin lentils, well rinsed

300g pre-cut coleslaw (shredded cabbage & carrot)

1/4 bunch coriander, chopped

1 tbs flaked almonds, toasted

Dressing

1 tbs tamari (or soy sauce)

1 tbs lemon juice

1 tbs sweet chilli sauce

 

Method

1 Cook rice according to packet instructions, then allow to cool. 

2 Whisk together dressing ingredients with 1 tbs water and marinate tofu in 1 tbs of dressing.

3 Heat a frypan over medium heat, add oil and cook drained tofu for a few minutes each side until golden.

4 Combine salad ingredients, pour over dressing, toss well and top with tofu and almonds.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat      

Sat. Fat

1888.8kj

451.1cal

21.6g

55.9g

11.9g

11.4g

12.6g

2.4g

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dale@dalenelson.com

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