2 weeks Ago By Editorial Team
Denai Moore’s crispy rice salad with crunchy green vegetables from Plentiful is a quick and flavorful dish. It’s a great way to use up leftover rice, turning it into something new. The rice crisps up in coconut oil, adding texture, while the kale, asparagus, and spring onions provide crunch and freshness.
This plant-based salad is perfect for a light lunch or dinner. The coconut vinegar and soy sauce dressing adds a nice tang, and the lime juice gives it a fresh kick. Roasted cashews sprinkle over the top for some added crunch.
The salad takes under 20 minutes to prepare, making it an ideal choice for busy days or when you need something quick. It’s also a great dish for meal prep or when you’re hosting friends. The combination of crispy rice and fresh veggies makes it a fun, tasty option that can be enjoyed at any time.
Read more: Tandoori Tofu Traybake With Cucumber RaitaCrispy rice salad with crunchy green vegetablesUse up leftover rice in this crispy rice salad with crunchy green vegetables and salted cashews. The recipe takes only 16 minutes to make.#wprm-recipe-user-rating-0 .
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wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetDuration16 minutes minsCook Time6 minutes minsPrep Time10 minutes minsServings4Ingredients3 tablespoons coconut oil150 g cold cooked rice4 stalks cavolo nero lacinato kale, torn2 spring onions scallions, finely chopped350 g 12 oz asparagus, finely sliced on the diagonal60 g roasted and salted cashewsSalt and freshly ground black pepperFor the dressingGlug of olive oil2 tablespoons coconut vinegar or rice vinegar1 tablespoon soy sauce1 tablespoon agave syrupJuice of 1 limeInstructionsStart by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan.
Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn’t burn.Remove from the heat and cover with a lid.
Leave to sit for 5 minutes (this will help with removing the rice).Whisk together the dressing ingredients in a large bowl, then add the cavolo nero.Massage with your hands to soften it a little and then add the spring onions and asparagus.
Crumble the rice into the bowl and toss to coat.Taste and adjust the seasoning.Finally, add the cashews and serve.
This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki SugiuraRead more: This Beluga Lentil Salad Is A Protein-Packed Vegan LunchThis article was written by Editorial Team on the PBN Website..
