Rice Salad for Takeaway

Ingredients

• 200 g natural rice
• Salt
• 2 stalks celery
• 3 spring onions
• 75 g cashews
• 1 red bell pepper
• 0.5 handful mung bean sprouts (10 g)
• 2 tbsp dried sour cherries (15 g each)
• 2 tbsp sesame seeds (15 g each)
• 1 red chili pepper
• 1 tsp rice syrup
• 2 tbsp Lime juice
• 4 tbsp soy sauce
• 3 tbsp Sesame oil
• a pinch chili flakes

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of boiling salted water for about 30 minutes. Drain, rinse under cold water and let it drain.

2. 2.

   Meanwhile, trim and wash the celery, then cut diagonally into slices. Trim and wash the spring onions, then slice diagonally into rings. Toast the cashews in a hot pan without oil over medium heat for 3 minutes, then roughly chop them. Halve the bell pepper, remove seeds, wash and cut into cubes.

3. 3.

   Wash the sprouts thoroughly and pat dry. Mix all ingredients with the sour cherries, fill lunch boxes and sprinkle with sesame seeds.

4. 4.

   For the dressing, halve the chili lengthwise, remove seeds, wash and chop. Whisk together rice syrup, lime juice, soy sauce and sesame oil, then sprinkle with chili flakes. Pour the dressing into a separate container for the take‑out salad, place it beside the salad, and seal the lunch boxes.