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 200ยฐC. 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
ยผ cup salted cashews, roughly chopped
ยผ 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
