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Wild Rice and 4- Vegetable Salad
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野米蔬菜沙律 _500x375 (1)
Wild Rice and 4- Vegetable Salad
Level
Step
  1. Boil the wild rice in ample water for approximately 45 minutes, then drain and let cool.
  2. Slice the celery diagonally into ~5mm long pieces. Peel the avocado and remove the pit, then cut into ~1cm chunks. Remove roots from the red cabbage sprouts.
  3. Peel and chop carrots into small thin pieces, then add a bit of salt until the moisture comes out. Then rinse the carrots in clean water.
  4. Combine all dressing ingredients, then mix well with wild rice and vegetables to serve.
Material

Ingredients

Sauce

Kumai Organic Wild Rice 40g

Celery ½ piece (60g)

Avocado ½  piece (70g)

Red Cabbage Sprouts ¼ pack (5g)

Carrot ½  piece (60g)

Salt ½ teaspoon


 

 

 

 

 

 

 

 

 

Fresh lime juice 1 tablespoon

Salt ½ teaspoon

Honey 2 teaspoons

Seed mustard 2 teaspoons

Olive oil 3 teaspoons