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Rice Salad with Green Tea Dressing

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

Rice Salad with Green Tea Dressing
INGREDIENTS

Long Grain Rice (cooked) - 550 grams, cooked with chicken stock 

Cabbage - 150 grams, shredded 

Long Beans (Snake Beans) - 100 grams, sliced thinly 

Carrot - 100 grams, shredded 

Fresh Red Chilli - 15 grams, chopped fine 

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
 
METHOD 

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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