Asian Crunch Salad with Toasted Rice Puffs & Cashew

Ingredients:

Garnish

¼ cup salted cashews, roughly chopped

¼ cup crispy rice puffs

Salad

3 cups white cabbage, shredded on mandolin

2 carrots, peeled and julienned

1 small red capsicum, thinly sliced

2 spring onions, thinly sliced

Handful coriander, roughly chopped

Handful fresh mint, roughly chopped

Handful Thai basil, roughly chopped

Dressing

2 tbsp extra virgin olive oil

Juice of 2 limes

1 tbsp tahini

2 tsp maple syrup

1 garlic clove, grated

1 tsp ginger, grated

Pinch of sea salt flakes and cracked pepper

Method:

Preheat a fan forced oven to 200°C. Place cashews and rice puffs on a lined baking tray and toast for 12 minutes, tossing halfway, until golden. Set aside to cool.

Whisk the dressing together in a large bowl.

Add salad ingredients to the bowl and toss with the dressing until well combined. Garnish with toasted cashew and crispy puffed rice mix.