Caribbean Jasberry Rice Salad
A fantastic salad to have at a summer BBQ, this creation looks and tastes amazing. It’s made with Jasberry rice, which is rich in antioxidants and gives the salad a wonderful nutty texture. Coconut and mango add a taste of the tropics. Handily, it can be made the day before and refrigerated until you wish to serve it.
Cook rice as per instructions on packet, set aside to cool, then old through all the remaining salad ingredients.
Place all salad dressing ingredients together in a jar and shake to combine. Toss dressing and salt and pepper to taste, if needed, through salad and serve.
1 pack Jasberry Rice
1 bunch spring onions, finely sliced
1 fresh mango, peeled and flesh diced into bite size pieces
½ cup sliced almonds
¼ cup coconut flakes
½ chilli, deseeded and finely sliced
1 red capsicum, sliced
For the dressing:
50 ml chardonnay vinegar
100 ml olive oil
1 tsp Dijon mustard
½ tsp honey
½ tsp smoked paprika
¼ tsp ground allspice
2 cloves garlic, peeled and crushed with a little sea salt