Asian vegetable and rice salad
Portions
6 - 8Preparation Time
Cooking Time
Ingredients
1 bag of Arctic Gardens Asian style stir-fry vegetables
4 cups (1 litre) cooked rice, cooled
2 cups (500 ml) baby spinach
½ cup (125 ml) roasted cashews or peanuts
½ cup (125 ml) raisins
¼ cup (60 ml) canola oil
¼ cup (60 ml) soya sauce
¼ cup (60 ml) rice vinegar
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, minced
Salt and freshly ground pepper
Preparation
1.In a large pot, bring salted water to a boil and cook the vegetables for 2 minutes.
2.Drain in a colander and rinse with cold water to cool completely. Drain again.
3.In a large bowl, mix together the remaining ingredients, then add cooled vegetables.
4.Season to taste and serve.
Nutrition Facts (per serving):
Calories: 300
Protein: 7 g
Fat: 12 g
Carbohydrate: 44 g
Fibre: 4 g
Sodium: 318 mg
