Crispy Rice Salad with Cucumber & Cashews Recipe

Crispy Rice Salad with Cucumber & Cashews

Jassy Davis

105 mins

4-6 people

Ingredients

200g semi-milled long grain rice
2 tsp soy sauce
1 tsp + 3 tbsp Worcester sauce
2 tbsp chilli crunch
1 tbsp sesame oil
250g mini cucumbers
1 red onion
3 carrots, approximately 250g
1 red pepper
75g cashews
A large handful of coriander
A large handful of mint
2 limes
2 tbsp caster sugar
1 garlic clove
1 chilli

Prep: 40 mins | Cook: 1 hr 5 mins

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Method

1. Tip the rice into a sieve. Rinse under cold water till the water runs clear. Tip the rice into a pan. Add 350ml water and a pinch of salt. Bring to the boil over a high heat, then turn the heat to very low. Pop a lid on the pan. Gently simmer for 20 mins till the rice has absorbed all the water. Take off the heat. Let the rice steam in the pan, lid on, for 5 mins.

2. Meanwhile, preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Add 2 tsp soy sauce, 1 tsp Worcester sauce, 2 tbsp chilli crunch and 1 tbsp sesame oil to a large bowl. Whisk together. When the rice has steamed for 5 mins, add it to the bowl. Toss to coat.

3. Spread the rice out on the baking tray in a thin layer. Bake for 30-40 mins till crisp.

4. Meanwhile, thinly slice the mini cucumbers. Trim, peel and finely slice the red onion. Trim, peel and coarsely grate the carrots. Halve the red pepper. Scoop out the seeds and white pith. Finely dice it. Roughly chop the cashews. Roughly chop the coriander leaves and stems. Pick the mint leaves off their stems, then finely slice the leaves.

5. Add all the prepared veg, nuts and herbs to a large salad bowl. Set aside.

6. Squeeze the juice of 2 limes into a small bowl. Add 3 tbsp Worcester sauce and 2 tbsp caster sugar. Peel and grate in the garlic clove. Finely chop the chilli, scooping out the seeds and white pith for less heat, and add to the bowl. Whisk together to make a dressing. Taste and add a pinch of salt or more sugar, if you think it needs it.

7. When the rice is crisp, take it out of the oven. Let it cool for a few mins. Break it into chunks. Add it to the salad bowl. Drizzle over the dressing and toss to mix. Serve straight away. It's best eaten with 1 hr of being made.

8. Get ahead
If you want to make this salad in advance, prep all the veg, herbs and nuts and keep them in a tub in the fridge for a few hours. Bake the rice, break it into small chunks and keep in a tub at room temperature. Make the dressng and keep it in a tub or bowl in the fridge. When you're ready to serve, combine all the elements in a salad bowl and serve.