Crispy Rice Salad with Radish and Cabbage

_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:}

1. Preheat the oven to 200°C
2. In a small bowl combine the oil and Thai red curry paste. 
3. Add the curry mixture to the cooked rice and stir to coat the rice in the curry paste.
4. 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.
5. Bake for 35 minutes, tossing the rice at the halfway mark. Remove the rice from the oven and set aside to cool.
6. While the rice cooks, make the dressing. Combine all the ingredients in a bowl and mix together.
7. 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. 
8. 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.