Crispy Rice Salad with Crunchy Green Vegetables and Salted Cashews
by Denai Moore, featured in Plentiful Published by Hardie GrantIntroduction
This salad has a lot of character. It utilises leftover rice in the most wonderful way, creating a lively textural dynamic: spicy and crispy but with nourishing heart from the kale. I love a dish that uses leftovers — so often rice gets wasted, which is a shame. This application is a great way to whip up something new when you have a few friends over if you are lucky enough to have leftover rice.
This salad has a lot of character. It utilises leftover rice in the most wonderful way, creating a lively textural dynamic: spicy and crispy but with nourishing heart from the kale. I love a dish that uses leftovers — so often rice gets wasted, which is a shame. This application is a great way to whip up something new when you have a few friends over if you are lucky enough to have leftover rice.
Ingredients
Serves: 4
- 3 tablespoons coconut oil
- 150 grams cold cooked rice
- 4 stalks cavolo nero (torn)
- 2 spring onions (finely chopped)
- 350 grams asparagus (finely sliced on the diagonal)
- 60 grams roasted and salted cashew nuts
- salt and freshly ground black pepper
FOR THE DRESSING
- glug olive oil
- 2 tablespoons coconut vinegar (or rice vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- juice of 1 lime
- 3 tablespoons coconut oil
- 1 cup cold cooked rice
- 4 stalks cavolo nero (torn)
- 2 scallions (finely chopped)
- 12 ounces asparagus (finely sliced on the diagonal)
- generous ⅓ cup roasted and salted cashew nuts
- salt and freshly ground black pepper
FOR THE DRESSING
- glug olive oil
- 2 tablespoons coconut vinegar (or rice vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- juice of 1 lime
Method
Crispy Rice Salad with Crunchy Green Vegetables and Salted Cashews is a guest recipe by Denai Moore so we are not able to answer questions regarding this recipe
- Start 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.
- Start 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 scallions and asparagus. Crumble the rice into the bowl and toss to coat. Taste and adjust the seasoning. Finally, add the cashews and serve.
Additional Information
Prep time 20 minutes
Cook time 6 minutes
Prep time 20 minutes
Cook time 6 minutes
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What 1 Other has said
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Posted by LT123 on 5th May 2023
Show more commentsReally enjoyed this. As always, I don't really stick to recipes but use them for inspo, so added minced pork as the base. Prior to cooking that, I cooked kale (couldn't find Cavolo) with some tenderstem broccoli in a frying pan with a bit of water for 5 mins as I wasn't sure the crowd would appreciate raw kale, throwing the spring onion and asparagus in at the end. Scooped that mixture out into a bowl with the sauce ingredients (using honey instead of agave and adding extra soy for the volume of veg), plus some sesame oil. Fried the rice, added to the veg mix in a bowl. Fried the pork mince with some sesame oil before tipping everything back into the pan off the heat. Served with cold, crisp lettuce for crunch. Crowd pleaser and bookmarked!