Cooking with Rooibos: Rainbow Salad with Rice Crunch

A colourful rainbow salad paired with a light rooibos dressing. Fresh, vibrant and full of flavour, it shows how rooibos can add a unique twist to everyday salads.

Serves: 6
Preparation: 20 min
Bake: 40 min

Excerpt…

Ingredients

FOR THE RICE CRUNCH:

200 g Basmati rice
400 ml (1 cooking teabag) Carmién Lekker & Goed Pure Green Rooibos Cooking Teabag
Salt to taste
10 ml (2 tsp) soy sauce
5 ml (1 tsp) Worcestershire sauce
5 ml (1 tsp) chilli flakes

FOR THE SALAD DRESSING:

60 ml (¼ cup) unfiltered apple cider vinegar
15 ml (1 Tbsp) sushi vinegar
60 ml (¼ cup) fresh lime juice and grated peel of 4 limes
400 ml Carmien Lekker & Goed green rooibos, (use 1 cooking bag)
30 ml (2 Tbsp) soy sauce
15-30 ml (1-2 Tbsp) raw honey
4 garlic cloves, grated
1 or 2 chillies, chopped
45 ml (3 Tbsp) finely chopped pickled ginger
45 ml (3 Tbsp) coriander leaves, chopped

FOR THE SALAD:

1 small onion or half a red onion, chopped
250 g cabbage (red and/or green), finely sliced
2 carrots, peeled and cut into julienne strips
3-4 mini cucumbers, sliced
45 ml chopped herbs like mint, coriander and basil
1 avocado, sliced
60 ml (¼ cup) roasted almonds, chopped
15—30 ml (1—2 Tbsp) sesame seeds

Method

For the Rice Crunch:

Boil the rice in salted Carmién Lekker & Goed Pure Green Rooibos Cooking Tea stock until soft, then drain.

Add the soy sauce, Worcestershire sauce, chilli flakes and sesame oil and mix.

Spread on to a baking sheet, sprinkle with oil and bake at 200°C until crisp (about 40 minutes).

For the Dressing:

Mix the dressing ingredients and set aside.

For the Salad:

Place the cabbage, carrots, cucumber and herbs in a salad bowl and add half of the dressing. Mix.
Arrange the avocado on top and sprinkle the nuts and sesame seeds as well as the rice crunch on top.
Serve with rest of the salad dressing.