This salad is a bold, fresh, and flavour-packed dish that’s perfect for a light but satisfying meal. Tied together with a zesty, umami-rich dressing, it's ideal for warm days when you want something refreshing yet hearty, whether as a standalone dish or served alongside grilled chicken, tofu, or prawns.
You can easily switch things up—swap mango for pineapple, edamame for snap peas, or add crushed peanuts for extra crunch. If you prefer a vegetarian version, replace fish sauce with soy sauce or tamari. This salad is best enjoyed fresh, making it perfect for a casual lunch, a side at a barbecue, or even a picnic dish that will impress everyone at the table!
Ingredients 17
4 cups cooked rice
1 tbsp crispy chilli oil
1 tbsp sesame oil
1 tbsp soy sauce
2 Lebanese cucumbers, sliced
1 mango, peeled and sliced
1 avocado, peeled and sliced
1⁄2 red onion, thinly sliced
1 cup edamame beans, cooked
fresh coriander, chopped
mint, fresh, chopped
For The Dressing
1 red chilli, finely chopped
1 garlic clove, minced
1 shallot, finely chopped
1 lime juice
1 tbsp fish sauce
1 tbsp sesame oil
1 tsp brown sugar, heaped
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Method 4
Preheat your oven to 180°C. Spread the over a baking tray & mix in the , & . Bake for 30-40 minutes or until crispy.
Prepare the salad ingredients by slicing the , , , , mint & coriander. Add to a bowl along with the .
Prepare the dressing by adding all the ingredients to a jar & mix well.
Once the is crispy, add into the salad along with the dressing & mix well.
tulatrition's tips
Serve alongside a source of protein: Tofu, chicken or fish pair well here.
Helpful tips
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Notes
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