Pineapple rice salad

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

• 1 cup (200g) basmati rice
• 2 cups shredded wombok
• 1/4 large fresh pineapple, peeled, cored, thinly sliced
• 250g cherry tomatoes, halved
• 1 spring onion, thinly sliced
• 1/3 cup coriander leaves
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/3 cup (50g) Flavour Escapes Thai Sweet Chilli Cashews
• 1/4 cup (10g) flaked coconut or coconut chips, toasted
• Mint sprigs, extra, to serve

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.