Save to your scrapbook

    Rice Salad with Cashews and Spinach

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Rice Salad with Cashews and Spinach

    So easy to throw together and so fabulous – crunchy, tangy and tasty.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 100g cashews
    • 75ml extra virgin olive oil
    • ½ red onion, finely chopped
    • 2 x 250g packs steamed brown basmati rice
    • 100g raisins
    • 4 sticks celery, washed and finely diced
    • 1 orange pepper, deseeded and finely chopped
    • 150g cherry tomatoes, halved
    • 2 x 100g packs Waitrose Salad Spinach, roughly chopped
    • 75ml soy sauce
    • Zest and juice of 1 lemon


    1. Toast the cashews in a non-stick frying pan, stirring constantly, for 3-4 minutes until golden. Transfer to a plate and allow to cool.
    2. Return the pan to the heat with ½ tsp of oil, add the onion and cook for 3-4 minutes to soften. Add the rice and stir for 2 minutes. Remove and cool in a large bowl or container.
    3. Add all the remaining ingredients, season well and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars