This Vegan “Prawn” and Black Rice Salad is a vibrant, protein-packed dish that swaps traditional prawns for plant-based alternatives such as marinated tofu or jackfruit to create a similar texture and flavor. Fresh herbs like cilantro and a sprinkle of sesame seeds elevate the dish further. This satisfying salad is perfect for lunch, dinner, or as a light, refreshing meal for warm days, offering a balance of flavors, textures, and nutrients in every bite.
Ingredients
- 150g black rice
- 1 orange
- 150g prawns, cooked and peeled
- 1 stick celery, sliced
- 3 spring onions, sliced
- 1 tsp sesame oil
- 80g edamame
- 1 tsp black sesame seeds
Instructions
Steps:
- Put the rice in a pan with plenty of boiling water, then cover and simmer for 35-40 minutes, until tender. Strain, and leave to cool for a few minutes. Peel the orange and cut out the segments. Tip into a bowl and squeeze in any remaining juice, then add the prawns, celery, spring onions, sesame oil and edamame. Season and toss with the cooked rice, then tip onto plates, and scatter with the sesame seeds to serve.
