This colourful salad number is fresh, crunchy and nutty, and would team perfectly with some grilled white fish, BBQ squid or prawns, spice-rubbed chicken (eg. this Jerk chicken), Asian-style pork belly or tofu (eg. this Sesame-crusted Tofu).
You could substitute black quinoa or black rice if you wild rice is logistically or financially unattainable.
Wild Rice, Red Cabbage, Radish & Peanut Salad with Tangy Ginger Dressing
100g wild rice
100g red cabbage, shaved
100g celery, sliced very thinly
6 radish, sliced very thinly
100g roasted peanuts
1/2 cup coriander, roughly chopped
1/2 cup mint, finely sliced
3 tablespoons peanut oil
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 tablespoon finely grated ginger
zest of 1 lime
Combine rice with 1 cup cold water, bring to the boil over a high heat, then reduce heat to low, cover and cook for 40 minutes. Remove lid and fluff with a fork, then allow to cool completely.
Combine cooled rice with remaining ingredients in a large bowl.
For the dressing, combine all ingredients and mix well. Add salt to taste.
Add dressing to the salad and toss to combine.