Pineapple Rice Salad
Recipe by Chef Tom Walton for Delcado Avocados Elevate your summer gatherings with this bright, fresh and seasonal salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 2 cups cooked rice
- 2 cups wombok, shredded
- ¼ large fresh pineapple, peeled, cored & thinly sliced
- 2 large tomatoes, sliced into wedges
- 1 spring onion, thinly sliced
- ¼ cup fresh coriander leaves, chopped
- ¼ cup fresh mint leaves, chopped + extra to serve
- 2 tbsp lime juice
- 1 ½ tbsp fish sauce
- 1 tbsp brown sugar
- 1/3 cup cashews, to serve
- ¼ cup coconut flakes, to serve
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