CookEat Recipe
Cucumber and Cabbage Salad with Peanuts
Cucumber, cabbage, sweetcorn and cold brown rice are tossed in chilli vinaigrette and topped with roasted peanuts, with lemon wedges alongside.
Method
Steps
Step 1
Weigh brown rice dry, rinse and simmer in the measured 1200 ml boiling water in a saucepan for the full package time, usually 25–40 minutes, until tender. Drain thoroughly.
Step 2
Spread rice in a shallow container and refrigerate promptly, loosely covered, until at or below 4°C, approximately 45–60 minutes. Close once cold.
Step 3
Use canned sweetcorn weighed after draining and shelled, plain roasted peanuts. Wash and dry cucumber and cabbage, dice cucumber and finely shred cabbage. Roughly chop peanuts and cut washed lemon into wedges.
Step 4
Whisk all oil and vinegar with chilli powder. Toss cold rice, cucumber, cabbage and sweetcorn with the dressing. Top six side portions with peanuts and serve with lemon wedges; all vinegar is already in the dressing.
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