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Cauli Rice Salad Bowls

Lunch | Low Calorie | Plant Based

CARBSKCALSTIMESERVESVEG SERVINGS
25g200
10 mins
22

MADE WITH RICED Cauliflower

These quick and nourishing cauli rice salad bowls by @yuhan.kitchen are great to fuel an afternoon of work. Prep them on the fly and enjoy the blast of textures and zingy flavours.

Ingredients for the rice:

  • 1 pouch Fullgreen Riced Cauliflower
  • 1 carrot thinly sliced
  • Two medium tomatoes sliced into smaller pieces
  • 1 stick of celery sliced finely
  • Handful pomegranate seeds
  • Red cabbage leaves 

Ingredients for the tahini sauce:

  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1-2 tbsp water⠀
  • Lemon juice from half small lemon
  • Pinch of salt

Method - rice:

  • Firstly separate your cabbage leaves, wash and allow to dry.
  • In a bowl, mix the Fullgreen Riced Cauliflower with the carrots, celery and tomatoes.
  • To make the tahini sauce, combine all ingredients in a mixing bowl and whisk until creamy. Add more water if you prefer a thinner dressing and season.
  • Place the cabbage leaves on a plate and load them with the Riced Cauliflower mixture.
  • Top with the pomegranate seeds and finish with a drizzle of the tahini sauce.

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar Keto and Paleo friendly proudly made in the USA PBFA member

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