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.
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