ASIAN BROWN RICE, SLAW & ROASTED CASHEW SALAD

SIX INGREDIENT SALAD SERIES RECIPE 25/30 ASIAN BROWN RICE, SLAW & ROASTED CASHEW SALAD DISCLAIMER: The 6 ingredients refer to the SALAD ingredients. The dressing ingredients are additional. This isn’t designed to trick you, I just want to help you eat a little healthier and change up your normal lunch or dinner recipe. I have a tendency to throw 14 ingredients in a salad, so was really trying to limit this to make it easier for you. Serves 4 Ingredients: 450g sachet brown rice 250g store-bought Asian salad/slaw mix 2 lebanese cucumbers, chopped into half moons 4 spring onion, finely sliced 2 cups mint leaves, roughly chopped 3/4 cup cashews, chopped and roasted (you can buy these from big supermarkets now) Dressing: 1/4 cup fish sauce 1 lime, juice squeezed 1 tablespoon brown sugar 1 large red chilli, finely sliced 1-2 tablespoons sesame oil (optional) Method: 1. For the dressing, place all ingredients into a small bowl or jug and combine. Adjust to taste. 2. For the salad: Add the brown rice, slaw mix, cucumber, spring onion, mint and cashews to a large bowl. Drizzle over the dressing and toss through.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 4

Step 2

1. For the dressing, place all into a small bowl or jug and combine. Adjust to taste.

Step 3

2. For the salad Add the brown rice, slaw mix, cucumber, spring onion, mint and cashews to a large bowl. Drizzle over the dressing and toss through.

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