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
Directions
1
Place cooled rice and all other salad ingredients into a bowl and mix.
2
Mix the dressing and pour over the salad ingredients and mix thoroughly.
3
Coarsely chop the topping ingredients (nuts and seeds) and sprinkle on top of the salad just before serving.
0 Comments