INGREDIENTS
400 g ROUGETTE Bavarian Red
200 g basmati rice
200 g frozen edamame
1 mango
¼ red cabbage
1 cucumber
1 avocado
1 tbsp. sesame
2 tbsp. olive oil
4 tbsp. lemon juice
2 tbsp. red pepper jelly
Salt and pepper
INSTRUCTIONS
1. Prepare the rice and edamame: cook the rice according to the directions and set aside. Cook the edamame according to the directions and allow to cool.
2. Prepare the vegetables and fruit: peel the avocado and cut into slices. Wash the cucumber and cut into long, fine slices. Peel the mango and dice. Clean the red cabbage, remove the stalk, and cut finely. Mix the cabbage with salt and knead in a bowl until it softens.
3. Prepare the dressing: whisk olive oil, lemon juice, and red pepper jelly and season to taste with salt and pepper.
4. Arrange the bowl: Cut the ROUGETTE Bavarian Red in small pieces. Arrange the cooled rice in bowls. Top with vegetables, mango and ROUGETTE Bavarian Red. Drizzle with dressing and garnish with sesame seed.