Wendy's Kitchen Table
Natalies Pineapple Rice Salad
INGREDIENTS
1 ½ cups basmati rice
2 cups shredded wombok cabbage
¼ large fresh pineapple, peeled, cored, thinly sliced
250g cherry tomatoes, halved
2 spring onions, thinly sliced
1/3 cup coriander leaves
¼ cup chopped mint leaves
1 packet Flavour Escapes Thai Sweet Chilli Cashews (Coles)
¼ cup flaked coconut or coconut chips, toasted
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DRESSING
2 tbsp lime juice
1 ½ tbsp fish sauce
1 tbsp brown sugar
METHOD
Cook the rice according to packet instructions. Transfer to a large bowl and set aside to cool.
Combine the dressing ingredients in a lidded jar. Shake well.
Add the wombok, pineapple, tomato, spring onion, coriander, mint, cashews and coconut to the rice.
Add the dressing to the mixture. Toss until well combined.
Every year we have lunch with friends on Boxing Day. Natalie made this amazing salad from the December Issue of the Coles magazine. Everyone was asking for the recipe.