Rice, Pomelo and Vegetable Salad
Servings: 2 people
Ingredients
- 50 g brown rice, cooked and cooled
- 1 tbsp olive oil
- 1 pomelo, peeled, pithed and segmented
- 50 g edamame peas, cooked and cooled
- 2 small carrots, finely shredded
- 6 radish, cut into quarters
Dressing
- 2 tbsp fish sauce
- 2 tbsp lime juice
- pinch lime zest
- 2 tsp palm sugar or dark soft brown sugar
- 1/2 tsp chilli sauce
Optional toppings
- Roasted peanuts
- Fresh mint, chopped
- 1 lime
Instructions
- Make the dressing by whisking all the ingredients together.
- Place the rice in a serving dish and drizzle over the olive oil.
- Add the carrots, peas, radish and place the pomelo over the top.
- Drizzle over the dressing and sprinkle with the nuts, lime segments and mint if using.
- Serve immediately for the best flavour and texture.
Notes
If you can't source the pomelo replace with grapefruit. Using pink grapefruit as well adds colour.