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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.

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