Balinese salad & crispy rice crackers
Makes: A big salad for one
I’ve visited Bali many times and I adore it. This salad is based on a dish from my favourite plant-based café in Sanur, Genius. I love the magical rice crisps – I never tire of watching them fizz and puff up in the pan.
CRISPY RICE CRACKERS
3 tablespoons oil for frying
2 x 22cm rice papers
SALAD
¼ medium cabbage, finely shredded
½ cup toasted cashew nuts
1 large iceberg lettuce, chopped
½ telegraph cucumber, thinly sliced
100g vermicelli rice noodles, soaked for 5 minutes in boiling water then drained
a handful of coriander leaves, roughly torn
a handful of mint leaves, roughly torn
4 tablespoons toasted sesame seeds
ZINGY CITRUS DRESSING
juice of 2–3 limes, or 1 lemon1 tablespoon brown or palm sugar1 teaspoon sesame oil2 teaspoons grated fresh ginger½ red chilli, roughly chopped, or a sprinkle of chilli flakesa decent pinch of salt
