Pineapple rice salad

Cooking Salads Pineapple rice salad

Create a delicious Thai-inspired pineapple, rice and coconut salad with this quick and easy 30-minute recipe.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the rice following packet directions. Transfer to a large bowl and set aside to cool.
  2. Add the wombok, pineapple, tomato, spring onion, coriander and mint to the bowl. Whisk the lime juice, fish sauce and sugar in a jug until well combined. Add half the dressing to rice mixture. Gently toss until well combined. Place the rice mixture on a serving platter. Sprinkle with the cashews and coconut. Serve with extra mint sprigs and remaining dressing.

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1 cup basmati rice
2 cups shredded wombok
1/4 large fresh pineapple, peeled, cored, thinly sliced
250g cherry tomatoes, halved
1 spring onion, thinly sliced
1/3 cup coriander leaves
1/4 cup fresh mint leaves, chopped
2 tbsp lime juice
1 1/2 tbsp fish sauce
1 tbsp brown sugar
1/3 cup Flavour Escapes Thai Sweet Chilli Cashews
1/4 cup flaked coconut or coconut chips, toasted
Mint sprigs, extra, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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