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Prawn, rice & mango jar salad

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

  • Prep: 15 mins
    No cook
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 273
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 15
  • Protein 12
  • Fat 5
  • Fibre 5
  • Salt 1.7

Nutrition per serving

  • Calories 273
  • Carbohydrates 42
  • Saturated Fat 1
  • Sugar 15
  • Protein 12
  • Fat 5
  • Fibre 5
  • Salt 1.7

Ingredients

  • 125g cooked rice (we used brown basmati)
  • handful baby spinach
  • 50g cooked prawns
  • 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

Method

  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.

  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.

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