Crispy Rice Salad with Radish and Cabbage

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SERVES:

4 as a side

Prep Time:

15 minutes

Cook Time:

30 minutes

This vegetarian salad recipe puts a Wonky spin on the viral crispy rice salad, inspired by the traditional dish Nam Kkao from Laos.

This one’s all about the crunch—crispy curry-coated rice, crunchy radish, and refreshing savoy cabbage all tossed together for a seriously satisfying bite. The radish brings a bit of a kick, and the Thai red curry paste adds a touch of spice, so you can dial up the heat just the way you like it.

You could use any green cabbage in your fridge, but we love making the most of our Wonky savoy in this dish. Unlike other cabbage, savoy’s got those crinkly, tender leaves that soak up all the flavours while staying crisp. It’s a bit milder and sweeter than other varieties, which makes it a perfect match for the spiciness of the Thai red curry paste.

Whether you’re jazzing up last night’s leftover rice or making it fresh, this crispy, veggie loaded salad recipe is a flavour-packed winner for lunch or great as a zesty side dish alongside dinner.

_INGREDIENTS:

3 cups of cooked white rice (leftovers from the night before work great!)
2 Tbsp Thai red curry paste
3 Tbsp oil
1 bunch radish
¼ savoy cabbage
1 head broccoli
1 avocado
2 Tbsp chopped peanuts

_DRESSING:

¼ cup soy sauce
½ cup rice wine vinegar
1 Tbsp brown sugar
1 clove garlic minced
Juice of ½ lime (or lemon!)

_{INSTRUCTIONS:}

Preheat the oven to 200°C
In a small bowl combine the oil and Thai red curry paste.
Add the curry mixture to the cooked rice and stir to coat the rice in the curry paste.
Transfer the rice to a lined baking tray. Use the back of the spoon to spread the rice into a flat layer across the baking tray.
Bake for 35 minutes, tossing the rice at the halfway mark. Remove the rice from the oven and set aside to cool.
While the rice cooks, make the dressing. Combine all the ingredients in a bowl and mix together.
Prepare the salad: Shred the cabbage into thin slices and thinly slice the radish. Cut the broccoli into small florets and grate the broccoli stalk. Cut the avocado into cubes.
To assemble, add the prepared vegetables to a large bowl. Pour over the crispy rice, avocado and chopped peanuts. Drizzle over the dressing and toss to combine.

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