Rice Salad

Ingredients

Tick things off as you go.

Salad (mix and match with your favourite veg)

• 600 g cooked rice, cooled
• 1/2 red onion, thinly sliced
• 60 g olives (about 1/2 cup), sliced
• 150 g cherry tomatoes, halved
• 120 g corn kernels, drained
• 2 spring onions, sliced

Yum Phrik dressing

• 1/2 tsp grated garlic
• 1/2 tsp grated ginger
• Juice and zest of half a lime
• 1 tbsp sesame oil
• 1 tbsp coconut sugar or brown sugar
• 3 tbsp Yum Phrik crispy chilli oil
• 2 tbsp water

Method

Tap a step when it's done.

1. In a bowl, whisk together the garlic, ginger, lime juice, lime zest, sesame oil, coconut sugar, Yum Phrik and water until well combined.
2. Add the cherry tomatoes, olives and red onion to the dressing. Let sit while you cook, then cool the rice.
3. Once the rice is ready, assemble the salad by mixing it with the marinated veggies.
4. Stir in the spring onions and corn kernels.
5. Plate the salad and drizzle with extra Yum Phrik for an extra kick.