Tropical vegetable and rice salad

Delicious vegetables, fruits and nuts with nutritious brown rice


Serves 4

2 cups cooked brown rice
2 spring onions sliced
1 green or red capsicum, diced
1 stalk celery, finely chopped
1 carrot, finely diced
1 x 227g can pineapple pieces, drained (keep the juice) and chopped
1/2 cup toasted cashew nuts or peanuts
1/4 cup chopped fresh coriander or parsley
1/2 cup sultanas (optional)
1/4 pumpkin seeds (optional)

3/4 cup pineapple juice (add water if necessary)
1/4 cup olive oil or canola oil
1 Tbsp low sodium soy sauce
1-2 gloves garlic, crushed
1 tsp freshly crushed ginger 


Place cooked rice i a large bowl, add spring onions, capsicum, celery, carrot, pineapple and sultanas.

Mix the dressing ingredients together in a screw top jar (shake well).

Add dressing, toss through rice salad.

Sprinkle with seeds, nuts and herbs to serve.