Rainbow Shredded Red Rice Salad

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Full of colour this vegetarian salad is perfect for summer. Enjoy this tasty meal ready in under 15 minutes.

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 250 g SunRice Microwave Red Rice (packet)

  • 2 Kale Stems (leaves removed, finely shredded)

  • 2 Small Carrots (peeled, shredded)

  • 1 cup Red Cabbage (finely shredded)

  • 1 Small Red Capsicum (quartered, thinly sliced crossways)

  • 3 Green Onions (thinly sliced)

  • 3 Red Radish (cut into thin circles)

  • ¼ cup Toasted Flaked Coconut (toasted)

  • orange Tahini Dressing

  • 2 tbsp Extra Virgin Olive Oil

  • 1 Small orange (rind finely grated, juiced)

  • 2 tsp Hulled Tahini

Photo of Rainbow Shredded Red Rice Salad


  • Warm the SunRice Microwave Red Rice pouch for 90 seconds in the microwave, transfer to a bowl and set aside to cool to room temperature.

  • Add the kale, carrot, cabbage, capsicum, radish and green onions to the rice. Stir to combine.

  • Whisk all the dressing ingredients together until well combined. Season. Just before serving, pour the dressing over the salad. Add the coconut and toss to combine. Serve.

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