This winter salad is packed full of flavour and texture. It's a delightfully refreshing departure from seasonal stodge.
Course Main Course
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Keyword brown rice salad, rainbow salad, red cabbage salad
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
Servings 4
Calories 391
Ingredients
Rice Salad
300gJasmine Ricecooked to packet instructions and allowed to cool
300gRed Cabbagefinely shredded
3LargeCarrotsjulienned
140gSpring Onionsfinely sliced into diagonal strips
15gThai Basiloptional
Sweet Chilli Dressing
4TablespoonsSweet Chilli Sauce
2TablespoonsSoy Sauce
2Limesjuiced
1TeaspoonToasted Sesame Oil
Instructions
Whisk together all the ingredients for the dressing (4 tablespoons sweet chilli sauce, 2 tablespoons soy sauce, juice of 2 limes and 1 teaspoon of toasted sesame oil) in a small bowl.
Divide the cooked rice amongst four plates. Then place a good helping of shredded cabbage, julienned carrots and sliced spring onions over each dish. Optionally, add a few leaves of thai basil to each plate.
Finish the salads with a drizzling of the sweet chilli dressing. Season with a little sea salt and serve.