Pineapple
Rice Salad
Serves
6
1 cup (200g) basmati rice; 2 cups shredded wombok; ¼ large
fresh pineapple, peeled, cored, thinly sliced; 250g cherry tomatoes, halved; 1
spring onion, thinly sliced; ½ cup coriander leaves; ¼ cup chopped mint leaves;
2 tblsp lime juice; 1 ½ tblsp fish sauce; 1 tblsp brown sugar; 1/3 cup (50g)
Flavour Escapes Thai Sweet Chili Cashews; ¼ cup flaked coconut or coconut
chips, toasted; mint sprigs, extra, to serve
1. Cook the rice following packets directions. Transfer to
a large bowl and set aside to cool.
2. Add the wombok, pineapple, tomato, spring onion,
coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a
jug until well combined. Add half the dressing to rice mixture. Gently toss
until well combined.
3. Place the rice mixture on a serving platter. Sprinkle
with cashews and coconut. Serve with extra mint sprigs and remaining dressing.
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