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
Dressing
- 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.
- For the dressing: Combine all the ingredients in a small bowl or jug. Adjust to taste.
- Place the brown rice, slaw mix, cucumber, spring onion, mint and cashews in a large bowl. Drizzle over the dressing and toss through.
Nutrition
Calories: 917kcalCarbohydrates: 114gProtein: 18gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 20gMonounsaturated Fat: 16gSodium: 1785mgPotassium: 1040mgFiber: 9gSugar: 14gVitamin A: 1373IUVitamin C: 35mgCalcium: 161mgIron: 6mg
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