Crispy rice salad with gingery yoghurt tahini dressing

Name: Crispy rice salad with gingery yoghurt tahini dressing
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 3 Servings
Cuisine: Asian
Ingredients: 2 cups cooked basmati rice cooled or packet cooked rice; 1 tbsp chilli oil or sun-dried tomato paste; 1 tbsp olive oil; pinch fine sea salt; 70g red cabbage finely shredded; 100g PACK'D Organic Edamame boiled and cooled; 1 cucumber diced; 200g PACK'D Organic Avocado thawed; 150g peppers diced into 1cm cubes; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp flakey sea salt; 1/4 tsp black pepper; 1 tbsp olive oil; 2 spring onions finely sliced; 50g PACK'D Organic Pomegranate thawed; 1 tbsp basil finely chopped; 1 tbsp coriander finely chopped; 50g roasted cashews chopped; 2 tbsp Greek yoghurt; 2 tbsp lemon juice; 2 tsp apple cider vinegar; 2 tbsp tahini; 2 tsp Dijon mustard; 2 tsp PACK'D Organic Ginger; pinch salt and pepper; 2 tbsp olive oil; 2 tbsp cold water to thin

Oct 02, 2026

Crispy rice salad in a speckled ceramic bowl with PACK'D Organic Edamame, PACK'D Organic Avocado, PACK'D Organic Pomegranate, red cabbage and peppers, drizzled with ginger tahini dressing, beside a small bowl of edamame

The secret to a great salad? Plenty of crunch. In this Crispy Rice Salad, golden baked basmati rice is tossed with crisp veg, PACK'D Organic Edamame and PACK'D Avocado, then finished with PACK'D Organic Pomegranate and a gingery yoghurt tahini dressing. Better yet, our avocado is frozen at peak ripeness, the pomegranate comes ready to scatter, and the ginger needs no peeling or grating.

Serves 3

Prep 10 mins
Cook 50 mins
Total 1 hour
Storage Tupperware in the fridge for 2 days

Ingredients

2 cups cooked basmati rice, cooled (you can use packet cooked if you prefer)
1 tbsp chilli oil or sun-dried tomato paste
1 tbsp olive oil
pinch fine sea salt

Salad

70g red cabbage, finely shredded
100g PACK'D Organic EDAMAME, boiled and cooled
1 cucumber, diced
200g PACK'D Avocado, thawed
150g peppers, diced into 1 cm cubes
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp flakey sea salt
1/4 tsp black pepper
1 tbsp olive oil
2 spring onions, finely sliced
50g PACK'D Organic Pomegranate, thawed
1 tbsp each of basil + coriander, finely chopped
50g ROASTED CASHEWS, chopped

Ginger tahini dressing

2 tbsp GREEK YOGHURT
2 tbsp lemon juice
2 tsp apple cider vinegar
2 tbsp TAHINI
2 tsp DIJON MUSTARD
2 tsp PACK'D Organic Chopped Ginger
Pinch salt + pepper
2 tbsp olive oil
Cold water to thin, roughly 2 tbsp

Allergens in BOLD CAPITALS

Method

Preheat the oven to 200°C / 180 fan and line a baking sheet with parchment paper.

In a large mixing bowl, combine the cooked basmati rice, chilli oil, olive oil and salt. Mix until well combined. Spread the rice mix evenly on the prepared baking sheet. Bake for about 50 minutes, until crisp, tossing the rice every 15 minutes to ensure even cooking. Once crispy, remove from the oven and allow to cool.

Dressing

Combine all of the ingredients for the dressing together in a blender and pulse until smooth. Add more water if you desire a thinner consistency.

Assembly

Add the crispy rice to a mixing bowl along with all the veggies, cumin, paprika, olive oil, spring onions, pomegranate, herbs and cashews. Drizzle with ginger tahini dressing and toss everything to combine.

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