Another salad summer recipe. I'm sure it would go great with Pork, however I don't eat pork. In the other hand, I love pineapple, so...whatever :)
Source: Coles magazine - The christmas issue (2016) - Page 36
Serves 6 - Prep 15 mins (+ cooling time) - Cooking 15 mins
Ingredients
1 cup (200g) basmati rice
2 cups shredded wombok
1/4 large fresh pineapple, peeled, cored, thinly sliced
250g cherry tomatoes, halved
1 spring onion, thinly sliced
1/3 cup coriander leaves
1/4 cup fresh mint leaves, chopped
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 tablespoon brown sugar
1/3 cup (50g) Flavour Escapes Thai Sweet Chilli Cashews
1/4 cup (10g) flaked coconut or coconut chips, toasted
Mint sprigs, extra, to serve
Methid
Source: Coles magazine - The christmas issue (2016) - Page 36
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| Image source: Taste.com.au for Coles Magazine |
Ingredients
1 cup (200g) basmati rice
2 cups shredded wombok
1/4 large fresh pineapple, peeled, cored, thinly sliced
250g cherry tomatoes, halved
1 spring onion, thinly sliced
1/3 cup coriander leaves
1/4 cup fresh mint leaves, chopped
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 tablespoon brown sugar
1/3 cup (50g) Flavour Escapes Thai Sweet Chilli Cashews
1/4 cup (10g) flaked coconut or coconut chips, toasted
Mint sprigs, extra, to serve
Methid
- Cook the rice following packet directions. Transfer to a large bowl and set aside to cool.
- 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. Place the rice mixture on a serving platter. Sprinkle with the cashews and coconut. Serve with extra mint sprigs and remaining dressing.