About this recipe: A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Oriental-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.
*Rice absorbs roughly 3 times its weight in water when you cook it, so you'll need to cook about 100g of long-grain rice to give you 300g cooked rice. Keep it chilled until ready to add to the salad. *To save time, you could use a bag of fresh stir-fry vegetables. There are several varieties available, so just choose your favourite.
Made a succulent summery salad with ease. I added some ripened Spanish avocados which needed using up and they gave the dish a nice depth and added texture. My partner enjoyed some coconut rice with his dish but as I am following a more restrictive eating plan I opted to serve it on a bed of greens. Chilling is key to the success of this dish. A nice mid-week treat! - 09 Jul 2013