Vegan green goddess wild rice salad

Vegan green goddess wild rice salad with wild rice, white cabbage, cucumber, spinach, basil and cashews – fresh, crunchy and lemony with a creamy dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 410 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 45 g

Ingredients

• 100g wild rice (uncooked weight)
• 1/4 white cabbage
• 1 cucumber
• 1 bunch of spring onions
• 30g cashews (unsalted)
• 2 handfuls of spinach
• 1 handful of basil
• 1 garlic clove
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt
• Pepper

Method

You’ll need: blender · chopping board · knife · mixing bowl · sieve

1. Cook the wild rice according to the packet instructions, then drain and leave to steam dry a little.
2. Finely shred the white cabbage, dice the cucumber and slice the spring onions into thin rings. Roughly chop the spinach, basil and garlic.
3. For the green goddess dressing, blend the basil, spinach, garlic, olive oil, lemon juice, salt and pepper finely, or chop very finely and stir together.
4. Put the wild rice into a large bowl with the white cabbage, cucumber, spring onions and cashews. Add the dressing and mix everything thoroughly.
5. Leave the salad to stand briefly so the white cabbage and wild rice soak up more of the dressing.
6. Taste again before serving and top with a little basil or a few chopped cashews if you like.

Good to know

A salad like this is simply a pleasure to eat. Fresh, crunchy and herby, but still hearty enough for a proper meal.

Swaps

Cashews → walnuts (more omega-3 fatty acids) | Wild rice → quinoa (a little more protein) | White cabbage → kale (more vitamin K) | Basil → parsley (more vitamin C)

Allergens

Contains tree nuts (cashews). For children, season mildly and slice the cabbage finely; in pregnancy it's fine as long as the veg is washed thoroughly.

Dairy-free recipes