A vibrant, crunchy rice salad tossed with avocado, cucumber, pineapple, and edamame, finished with a bright peanut-lime-chilli dressing. Crispy baked basmati rice adds a satisfying texture contrast to the fresh veggies and coleslaw.
SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 20 MINS
INGREDIENTS:
2 cups cooked basmati rice
1 clove garlic, finely grated
2 tbsp Banhoek Chilli Oil Asian
1 ripe avocado, diced
1 cucumber, roughly chopped
1 cup pineapple, chopped
½ cup edamame beans
2 cups store-bought coleslaw mix (shredded cabbage, carrot & beetroot)
½ cup crispy fried onions
Dressing:
3 tbsp smooth peanut butter
2 tbsp honey
Juice of 2 limes
2 tbsp soy sauce
1–2 tbsp Banhoek Chilli Oil Asian (depending on spice preference)
A splash of warm water to loosen
METHOD:
Preheat the oven to 220°C and line a baking tray. In a bowl, mix the grated garlic with Asian-infused Banhoek Chilli Oil, then stir it through the cooked basmati rice until evenly coated. Spread the rice out on the tray in a thin layer and bake for 15–20 minutes, stirring every 5 minutes, until golden and crispy.
Meanwhile, whisk together all the dressing ingredients until smooth.
In a large bowl, toss together the cucumber, avocado, and coleslaw mix. Pour over most of the dressing and toss gently to coat.
Remove the rice from the oven and let it cool for a few minutes so it stays crisp. Add the warm crispy rice to the salad, drizzle over the remaining dressing, and finish with crispy onions.
