Asian Brown Rice, Slaw & Roasted Cashew Salad
Asian Brown Rice, Slaw & Roasted Cashew Salad
Rate this RecipeIngredients
- 450 g brown rice sachet
- 250 g asian salad/slaw mix store bought
- 2 lebanese cucumbers sliced into half moons
- 4 spring onions finely sliced
- 2 cups mint leaves roughly chopped
- 3/4 cup cashews roasted, chopped
- 1/4 cup fish sauce
- 1 lime juice squeezed
- 1 tablespoon brown sugar
- 1–2 tablespoons sesame oil optional
- 1 red chilli large, finely sliced
Instructions
- Cook the brown rice according to packet instructions.450 g brown rice
- For the dressing: Combine all the ingredients in a small bowl or jug. Adjust to taste.1/4 cup fish sauce, 1 lime, 1 tablespoon brown sugar, 1–2 tablespoons sesame oil, 1 red chilli
- Place the brown rice, slaw mix, cucumber, spring onion, mint and cashews in a large bowl. Drizzle over the dressing and toss through.450 g brown rice, 250 g asian salad/slaw mix, 2 lebanese cucumbers, 4 spring onions, 2 cups mint leaves, 3/4 cup cashews
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