Asian cress salad with sweet chilli dressing

Cooking Salads Asian cress salad with sweet chilli dressing

Drizzle Asian greens with sweet chilli dressing for a side with a difference.

Lables: Vegan Vegetarian Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. To make the dressing, combine the sweet chilli sauce, vinegar, fish sauce and oil in a small bowl. Set aside until required.
  2. Heat a small frying pan over medium heat. Add the rice and cook, stirring, for 8 minutes or until golden brown. Remove from heat and set aside for 10 minutes to cool. Transfer to a mortar and pound with a pestle until rice is coarsely ground.
  3. Place Asian greens, cucumber and coriander in a large bowl and toss until combined. Divide among serving bowls. Drizzle with dressing and sprinkle with ground rice. Serve immediately.

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1 tbsp jasmine rice
2 x 100g pkts baby Asian greens
1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
1 bunch fresh coriander, leaves picked
1 tbsp sweet chilli sauce
1 tbsp rice vinegar
1 tbsp fish sauce
2 tsp vegetable oil

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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