Peanut & Wild Rice Rainbow Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 2 red chillies
- 1 lime
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Preparation
Step 1
To make the pickled chilli, mix together the chillies and lime juice in a small bowl. Leave to pickle while you prepare the rest of the salad.
Step 2
Cook the rice in a saucepan according to the packet instructions. While the rice is cooking, place the tofu in a steamer basket and rest above the rice; steam for 10 minutes until the tofu is tender.
Step 3
Using a vegetable peeler, peel carrot ribbons into a large bowl (reserve the inner core of the carrots for snacking, stock, or finely chop and add to the salad). Peel courgette ribbons into the same bowl. Add the spring onions, coriander and mint; toss to combine.
Step 4
In a medium bowl, whisk all of the dressing ingredients together, along with 2 tablespoons of cold water and the pickling juice from the chilli, until pourable. Season to taste.
Step 5
Stir the cooked rice and tofu through the raw vegetables. Pour the dressing over the salad and toss to coat. Serve topped with chopped peanuts and the pickled chilli.
Step 6
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