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Asian Brown Rice, Slaw & Roasted Cashew Salad

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Servings 4

Ingredients
  

  • 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

Keywords

Lunch, Salad
Dairy Free, Egg Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Dairy-free, Egg-free
Member Free