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A quick rice salad with few ingrediants but big on taste and texture. This Rice Salad with Green Tea Dressing is a light flavouful meal with an unusual dressing. Healthy and low fat too. Makes a good one dish meal.
Difficulty: Easy
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| INGREDIENTS |
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Long Grain Rice (cooked) - 550 grams, cooked with chicken stock
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Cabbage - 150 grams, shredded
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Long Beans (Snake Beans) - 100 grams, sliced thinly
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Carrot - 100 grams, shredded
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Fresh Red Chilli - 15 grams, chopped fine
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| Small Dried Prawns/ Anchovies - 100 grams, fried till crisp and brown |
| Green Tea Leaves - 10 grams |
| Ginger Juice - 20 ml |
| Mint Leaves - 2 tablespoons, chopped fine |
| Coriander Leaves (Cilantro) - 2 tablespoons, chopped fine |
| Light Soya Sauce - 2 tablespoons |
| Sugar - 1 teaspoon |
| White Sesame Seeds - 1 tablespoon, lightly toasted |
| Water - 50 ml |
| Sesame Oil - 1 tablespoon |
| Salted Peanuts - 25 grams, toasted lightly and powdered |
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| METHOD |
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Lightly cook (microwave) the long beanss and cabbage and mix with the shredded carrot. Mix the vegatables with the cooked and cooled rice, along with the crispy prawns/anchovies and finely chopped red chilli. Keep aside and prepare dressing. In a food processor, blend the green tea leaves, ginger juice, mint leaves, coriander leaves, light soya sauce, sugar, sesame seeds, oil, and water till well blended. Mix carefully into the rice. Top with powdered peanuts and serve with cut Thai limes. Serves 4 to 6 persons.
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