Asian cabbage-rice salad

Name: Asian cabbage-rice salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 350 g Carrots; 1 can (580 ml) Pineapple in slices; 1 collar (175 g) Spring onions; 1 Pointed cabbage (approx. 1,3 kg); 50 g Almond kernels with skin; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2-3 TABLESPOONS Lemon juice; 3 TABLESPOONS Sriracha (hot chili sauce); 5 TABLESPOONS Olive oil; 25 g Sunflower seeds; 5 stems Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

200 g Basmati rice
7-10 Tbsp Salt
350 g Carrots
1 can (580 ml) Pineapple in slices
1 collar (175 g) Spring onions
1 Pointed cabbage (approx. 1,3 kg)
50 g Almond kernels with skin
7-10 Tbsp Pepper
1 TEASPOON Sugar
2-3 TABLESPOONS Lemon juice
3 TABLESPOONS Sriracha (hot chili sauce)
5 TABLESPOONS Olive oil
25 g Sunflower seeds
5 stems Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Pour into a sieve, drain and allow to cool. Peel and coarsely grate the carrots. Pour pineapple into a sieve and collect the juice. Drain. Clean and wash spring onions and cut into rings.
2
Clean, wash, quarter and slice the cabbage into fine strips. Cut pineapple into small pieces. Chop the almonds coarsely. For the vinaigrette, mix the pineapple juice, salt, pepper, sugar, lemon juice and Sriracha well. Embezzle oil.
3
Mix well cabbage, carrots, rice, spring onions, sunflower seeds, almonds and pineapple. Mix in the vinaigrette. Leave to stand for about 30 minutes, stirring several times. Wash parsley, shake dry and chop finely. Season salad again with salt and pepper. Arrange in a bowl sprinkled with parsley.