Cashew, Capsicum, Mint, Brown Rice Salad
My family love chilled brown rice salads on hot summer nights. My husband and children also like to take this salad to work and school for lunch with a can of tuna.
4 cups cold cooked brown rice
100g salted cashew nuts
1 red capsicum diced
3 tomatoes, deseeded and diced
3 spring onions, thinly sliced
½ cup fresh mint, shredded
2 tsp brown sugar
Juice 1 medium lemon
4 tbsp soy sauce
Make dressing in a screw top jar. Shake well. Set aside.
Into a large bowl add rice, cashews, capsicum, tomatoes, spring onions and mint.
Pour over dressing. Combine. Refrigerate.