Red Rice Salad Web

red rice salad with chilli lime dressing

what you need

1 cup red rice, dry (try Forbidden Foods Red Rice)
4-5 cups curly kale, thinly shredded
1 large carrot, cut into very thin sticks (about 3-4 cm long)
1 red capsicum, cut into very thin sticks (about 3-4cm long)
1 cup red cabbage, thinly shredded
10 snow peas, very thinly sliced
1 head bok choy, very thinly sliced
1 cup coriander leaves
3/4 cup cashews, dry roasted


1/3 cup lime juice
1 tbsp fish sauce (try using Niulife Cocomino Coconut Fysh Sauce)
2 tbsp coconut sugar
1 red chilli, seeded and finely diced
1 clove garlic, crushed
3-4cm fresh ginger, peeled and grated

what to do

Cook rice as per instructions on the packet. Set aside to cool.

Place cashews on a baking tray. Place in oven at 150°C for approximately 15 mins or until lightly browned. Remove from oven and cool lightly. Roughly chop 1/2 cup cashews and leave the remainder whole.

Put all dressing ingredients in a small jar and shake until thoroughly combined.

Place all salad ingredients, including the dressing, into a bowl and lightly mix together.

Serve immediately.

I like to serve this salad with marinated bbq chicken thighs. For the marinade, I combine tbsp honey, 2cm grated ginger, 2 tbsp olive oil & 2 tbsp coconut aminos. Place in the fridge and marinate overnight.

recipe by Kristin J for go natural foods

Forbidden Organic Red Rice


Niulife Cocomino Naked Amino Sauce


Niulife Cocomino Fysh Sauce


you may also be interested in

keep up to date with new products, specials & news