Use up leftover rice in this crispy rice salad with crunchy green vegetables and salted cashews. The recipe takes only 16 minutes to make.
Ingredients
- 3 tablespoons coconut oil
- 150 g cold cooked rice
- 4 stalks cavolo nero lacinato kale, torn
- 2 spring onions scallions, finely chopped
- 350 g 12 oz asparagus, finely sliced on the diagonal
- 60 g roasted and salted cashews
- Salt and freshly ground black pepper
For the dressing
- Glug of olive oil
- 2 tablespoons coconut vinegar or rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- Juice of 1 lime
Instructions
- Start by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan.
- Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn’t burn.
- Remove from the heat and cover with a lid. Leave to sit for 5 minutes (this will help with removing the rice).
- Whisk together the dressing ingredients in a large bowl, then add the cavolo nero.
- Massage with your hands to soften it a little and then add the spring onions and asparagus.
- Crumble the rice into the bowl and toss to coat.
- Taste and adjust the seasoning.
- Finally, add the cashews and serve.