Name: Slightly Asian Rice Salad
Yield: Serves 2 or 4 as a main
Cuisine: Asia
Ingredients: 2 tsp mirin; 1 tsp dark soy sauce; 1 tsp agave nectar; 1 tsp rice wine vinegar; 50 g cashew nuts, roasted; 25 g cucumber, cored and cut into julienne; 100 g brown rice (dry weight); 25 g sugar snap peas, thinly sliced at an angle; 1 tsp peeled and finely chopped ginger; a handful of coriander; 40 g carrot, cut into julienne; 2 large pak choi leaves, sliced; 1 spring onion, trimmed and thinly sliced; 1 tsp sesame oil; juice of ½ lime, plus wedges; 1 tsp finely chopped red chilli; salt; a pinch of dried chilli flakes; 1 tbsp caster sugar

Preparation info

Serves
2 or 4
as a main

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is a really light and zingy salad, packed full of fresh, vibrant flavours. Candying the cashew nuts does require a bit of extra work, but it’s very quick to do and they’re delicious. They make great nibbles to enjoy with a pre–dinner drink, too. If you don’t have time to make them, substitute a handful of roasted salted peanuts. (