Asian Crunch Salad with Toasted Rice Puffs & Cashew
Recipe by: Helen Tzouganatos
Method
Preparation time: 10 min | Cook time: 15 hours | Serves: 4-6
1 Preheat a fan forced oven to 200°C. Place cashews and rice puffs on a lined baking tray and toast for 12 minutes, tossing halfway, until golden. Set aside to cool. 2 Whisk the dressing together in a large bowl. 3 Add salad ingredients to the bowl and toss with the dressing until well combined. Garnish with toasted cashew and crispy puffed rice mix.Ingredients
Garnish
¼ cup salted cashews, roughly chopped
¼ cup crispy rice puffs
Salad
3 cups white cabbage, shredded on mandolin
2 carrots, peeled and julienned
1 small red capsicum, thinly sliced
2 spring onions, thinly sliced
Handful coriander, roughly chopped
Handful fresh mint, roughly chopped
Handful Thai basil, roughly chopped
Dressing
2 tbsp extra virgin olive oil
Juice of 2 limes
1 tbsp tahini
2 tsp maple syrup
1 garlic clove, grated
1 tsp ginger, grated
Pinch of sea salt flakes and cracked pepper
Step by step video
