Nigella Rice Salad

I first made this rice salad because I was hungry and lazy, with exactly 150g of sad, leftover rice in the fridge and a half-used bunch of cavolo nero staring me down like, “Well?” I remembered seeing Nigella crisp up rice once — like proper golden-bottomed rice — and I thought… right. Let’s give it a go.

This isn’t a dainty salad. It’s not leafy and light and asking you to eat it politely with a tiny fork. It’s loud. Crunchy in places, warm in others. The lime dressing smacks your mouth in the best way. The cashews add a roasty surprise here and there. And it’s all built on day-old rice — which is perfect, because if you’re anything like me, you always make too much rice.

I’ve made this so many times now I don’t measure much anymore. It’s that kind of recipe.

Why You’ll Love It

• It gives leftover rice a second life — and it’s glorious
• You get a mix of crispy, chewy, tangy, salty, and sweet in every forkful
• It feels filling without feeling heavy — good for lunch or a quick dinner
• You can tweak it easily — switch the veg, the nuts, the dressing bits
• It tastes like a warm-weather holiday, even if it’s raining outside
• No weird ingredients — just a few staples and some fridge rescue work

Ingredients

• 3 tablespoons coconut oil
• 150g cold, cooked rice (basmati or jasmine works best)
• 4 cavolo nero leaves (or kale), ripped into bite-sized bits
• 2 spring onions, finely chopped
• 350g asparagus, sliced thinly on the diagonal
• 60g roasted salted cashew nuts
• Salt and pepper, to taste

For the dressing:

• Glug of olive oil (2 tablespoons-ish)
• 2 tablespoons coconut vinegar (or rice vinegar)
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup (or honey if that’s what you’ve got)
• Juice of 1 lime

How to Make It

Get your rice crispy:

Heat the coconut oil in a large nonstick pan over medium heat. When it’s melted and hot, dump in the rice and spread it flat. Press it down gently and do not touch it for 6 minutes. Just leave it alone. Let it do its crispy magic.

Rest the rice (yes, really):

After 6 minutes, take it off the heat. Pop a lid on or cover with foil. Let it sit for 5 minutes. This helps loosen it from the pan without turning it to mush.

Whisk the dressing:

In a big mixing bowl — and I mean big, you’ll be tossing everything in it — whisk together the olive oil, vinegar, soy sauce, agave, and lime juice. Give it a taste. If it puckers your mouth a bit, you’re good.

Show your greens some love:

Toss the cavolo nero into the bowl and massage it into the dressing. Literally rub it between your fingers for a minute — this breaks down the tough bits and makes it silky and lovely. Throw in your chopped asparagus and spring onions.

Assemble it all:

Take the lid off your rice and scrape it out of the pan — some bits will crumble, others might break off in golden chunks. Perfect. Add it all to the bowl.

Toss, season, and finish:

Give everything a gentle toss with your hands or a big spoon. Add the cashews last so they stay nice and crunchy. Taste and add salt or pepper if it needs a little something.

Common Mistakes and How to Dodge Them

“My rice stuck to the pan and burned!”
You probably used the wrong pan or had the heat too high. Stick to nonstick and medium heat. Also — once it’s down, don’t stir it!

“The greens were chewy and weird.”
That’s what happens if you skip the massage. Take a minute. It matters.

“Too sour / too sharp!”
Try cutting back a bit on the lime juice or vinegar next time. You can always add more, but once it’s in, you’re stuck.

“It was a bit dry.”
Crispy rice can dry things out. Drizzle a bit more dressing over the top before serving if needed.

Storage and Reheating

Fridge:
Store leftovers in a container with a lid. Good for 3-ish days. It gets softer but still tastes fab.

Freezer:
Wouldn’t recommend. The rice goes weird, and the greens get floppy.

To reheat:

• Stovetop: Toss in a hot pan with a tiny splash of water or oil. 3 minutes.
• Microwave: Not my fave, but fine. 30 seconds at a time, stir between zaps.
• Cold: Yep. Cold rice salad is a vibe. Especially on hot days.

Frequently Asked Questions

Can I use warm rice?
Nope. Fresh, hot rice goes mushy. Let it chill completely first — ideally day-old rice from the fridge.

What’s coconut vinegar? Do I need it?
Nope! It’s tangy and funky, but rice vinegar or even white wine vinegar work just fine.

Can I skip the nuts?
Sure. Or swap with peanuts or almonds. Or sunflower seeds if you’ve got nut allergies.

Do I need to crisp the rice?
Technically no — but it takes this salad from “fine” to “ooh what is this?!”

Nutrition Facts (Per Serving)

• Calories: 201
• Fat: 8g
• Carbs: 29g
• Sugar: 6.4g
• Fibre: 3.4g
• Protein: 5.3g
• Sodium: 135mg

Try More Nigella Recipes:

• Nigella Prawn And Mango Curry
• Nigella Watermelon And Feta Salad
• Nigella Lemon Risotto