Asian cabbage-rice salad

Name: Asian cabbage-rice salad
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 1 Pointed cabbage; 1 collar Spring onions; 3-4 Carrots; 5 Stem/s Parsley; 1 can(s) (à 580 ml) Pineapple in slices; 50 g Almond kernels with skin; 3 TABLESPOONS Chilli sauce (e.g. Thai Sriracha; you can get it in the Asian shop); 2-3 TABLESPOONS Lemon juice; 1 TEASPOON Sugar; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

With the mild aromas of crisp strips of cabbage, sweet pineapple cubes and chopped almonds, the chilli vinaigrette can be a little spicier

COOK TIME
40 mins

TOTAL TIME
100 mins

Ingredients

Servings: 6

200 g Basmati rice
7-10 Tbsp Salt
1 Pointed cabbage
1 collar Spring onions
3-4 Carrots
5 Stem/s Parsley
1 can(s) (à 580 ml) Pineapple in slices
50 g Almond kernels with skin
3 TABLESPOONS Chilli sauce (e.g. Thai Sriracha; you can get it in the Asian shop)
2-3 TABLESPOONS Lemon juice
1 TEASPOON Sugar
5 TABLESPOONS Olive oil
2 TABLESPOONS Sunflower seeds
7-10 Tbsp Pepper

Directions

1
Prepare the rice in salt water according to the instructions on the packet. Allow to cool, loosening from time to time.
2
In the meantime clean, wash and quarter the cabbage and slice it into fine strips. Leek onions clean, wash and cut into thin rings. Peel and coarsely grate the carrots. Wash and finely chop parsley. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Chop the almonds coarsely.
3
For the vinaigrette, mix pineapple juice, chilli sauce, lemon juice, salt and sugar. Embezzle oil.
4
Mix rice with cabbage, carrots, spring onions, parsley, sunflower seeds, almonds, pineapple and the vinaigrette. Leave to stand for at least 1 hour, stirring several times. Season salad with salt and pepper.
5
Cut the pointed cabbage into quarters. Touch the stalk to plane. The strips are so tender that they do not need to be kneaded.