Pineapple and Rice Salad

Another salad summer recipe. I'm sure it would go great with Pork, however I don't eat pork. In the other hand, I love pineapple, so...whatever :)

Source: Coles magazine - The christmas issue (2016) - Page 36

Image source: for Coles Magazine
Serves 6 - Prep 15 mins (+ cooling time)  - Cooking 15 mins

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


  1. Cook the rice following packet directions. Transfer to a large bowl and set aside to cool.
  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.

Vic Lic

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