You can make this delicious salad up, including the dressing, ahead of time. Just wait to the last minute to add the cashews and sunflower seeds.
Salad Ingredients
4 cups cooked brown rice (approx 2 cups uncooked)
6 shallots - chopped
1 red capsicum - deseeded and chopped
1/3 cup currants (no vege oil)
1/2 bunch of coriander
1/2 bunch of parsley
Dressing
1/4 cup macadamia nut oil or Changing Habits Inca Inchi Oil
3 tbsp soy sauce or tamari
1 1/2 tbsp fresh lemon juice
2 cloves garlic crushed
2 tbsp finely grated fresh ginger
Topping
3/4 cup cashews, toasted
2 tbsp sunflower seeds, toasted
Ingredients
Salad Ingredients
4 cups cooked brown rice (approx 2 cups uncooked)
6 shallots - chopped
1 red capsicum - deseeded and chopped
1/3 cup currants (no vege oil)
1/2 bunch of coriander
1/2 bunch of parsley
Dressing
1/4 cup macadamia nut oil or Changing Habits Inca Inchi Oil
3 tbsp soy sauce or tamari
1 1/2 tbsp fresh lemon juice
2 cloves garlic crushed
2 tbsp finely grated fresh ginger
Topping
3/4 cup cashews, toasted
2 tbsp sunflower seeds, toasted
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