Description
The bean sprouts and unsalted nuts make this spicy salad is fresh and crisp. It will be very easy brown rice and leaves of the Chinese cabbage or small, young spinach.
Ingredients
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Figure
125 g
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Beans
125 g
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Cashews
50 g
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Cabbage Chinese
100 g
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Green onions
1 piece
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Olive oil
1 Tbsp
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Lime
1 Tbsp
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Garlic
1 tooth
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Chili
1 piece
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Soy sauce
1 Tbsp
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Honey
1 tsp
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Vinegar
1 tsp
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Salt
Cooking
Measure out the rice. I used long grain brown rice "Indica Brown" TM Mistral. Indica Brown from Mistral is a rice Indica subjected to careful grinding, which saves atrubia shell and germ of the grain. Tasty and healthy!
Pour the rice in a large pot with slightly salted boiling water. Stir and cook over low ognennie less than 25 minutes.
While cooking the rice, combine in a bowl the oil, lime juice (lemon), crushed garlic, chopped chili without seeds, soy sauce, honey and vinegar.
Season with ground pepper and mix thoroughly.
Mix marinade with chopped green onions and bean sprouts.
Cooked rice drain in a colander and rinse with cold water. Allow to drain water.
Smash the cashews and add to a salad.
Place the rice in a bowl, and all mix well. You can further season with salt. But I do not.
Finely shred the Chinese cabbage leaves, with a thin layer spread on a platter.
And place on top of salad. Garnish with the green onions. Spicy, juicy salad is ready.
You can just add chopped cabbage to the salad and mix well. Spicy, juicy, healthy salad is ready!
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