Saturday, December 17, 2016

Pineapple rice salad

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

Pineapple rice salad
Energy
656kJ
Fat saturated
2.00g
Fat Total
5.00g
Carbohydrate sugars
7.00g
Carbohydrate Total
21.00g
Dietary Fibre
4.00g
Protein
4.00g
Cholesterol
mg
Sodium
547.00mg

All nutrition values are per serve.

  1. Step 1

    Cook the rice following packet directions. Transfer to a large bowl and set aside to cool.

  2. Step 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.

Cook it ahead: To save time on the day, cook the rice, prep the pineapple and make the dressing the day before. Store in separate airtight containers in the fridge. Then all you need to do is a little slicing and mix it all together just before serving. Allow additional time for cooling.

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