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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A rainbow of goodness in every bowl! This vibrant black rice salad combines crunchy red cabbage, crisp snow peas, blistered broccolini and creamy avocado, all finished with a tangy miso-cashew dressing. It’s a colourful, flavour-packed dish that’s perfect for sharing!
1 In a large pan of boiling water, cook rice according to packet instructions. Drain, cover and set aside.
2 Meanwhile, make the dressing. In a blender, blitz together all dressing ingredients with ¹⁄³ cup of water. Set aside. Adjust lemon juice or miso to taste.
3 For the vegetables, heat 1 tablespoon of the oil in a large frying pan over medium heat. Add broccolini and cook for 2 minutes. Add a splash of water (about 3 tablespoons), toss and cover with the lid. Cook for 5 minutes until tender, then transfer to a plate. Heat remaining oil and add snow peas. Cook for 2-3 minutes until nicely blistered.
4 To assemble the salad, place the cooked rice in a large serving bowl. Layer over red cabbage, broccolini and snow peas, followed by radishes and edamame. Cut avocado into wedges and place on top. Serve with dressing on the side.
Calories 399 cal
Kilojoules 1670 kJ
Total fat 14 g
Saturated fat 2.2 g
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