Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Purple rice

You know those nights when you feel all smug because you got ahead on the weekend and marinated some chicken so you could whip up a “quick dinner” during the week, only to realise you didn’t plan for sides to fill out the meal?

Well, today’s recipe is just the sort of thing that will save you. It’s one of those side dishes I call a two-in-one because it includes plenty of vegetables as well as a starch to fill out the meal. As opposed to making two sides, like mashed potato plus a garden salad.

What it tastes like: Buttery and garlicky, and very mild cabbage flavour actually which will appeal to people who don’t jump up and down at the mention of cabbage for dinner. Bonus: it’s such a fun colour!!!

Ingredients in purple rice

Here’s what you need to make this colourful, veg loaded rice!

• Jasmine rice – I like using jasmine rice in this dish because you get that lovely subtle fragrance.

  Other rice – the recipe will work with long grain rice, medium grain rice and basmati rice, though you will need an extra 1/4 cup of water or vegetable stock/broth. This is because jasmine rice requires less liquid to cook than other varieties of rice (more on this in my plain jasmine rice recipe!).

  The recipe is not suited to brown rice, arborio/risotto rice, paella rice, wild rice or faux rice (cauliflower rice, quinoa etc) as the cook times and methods differ so I’d need to alter the recipe.

• Red cabbage – Also called purple cabbage, this is what gives the rice the vibrant purple hue! You can use plain ole’ green cabbage if you want, but where’s the fun in that?? 😎

• Garlic and onion – Flavour base aromatics. You will adore the butter garlic flavour in this rice!

• Butter – As above, for promised buttery flavour! You’ll be surprised how buttery it tastes even though we’re only using 30 grams / 2 tablespoons of butter.

• Vegetable stock – The rice cooking liquid, tastier than water! Use low sodium stock. If yours is full salt, skip the salt in the recipe.

• Salt and pepper – Seasoning for the rice.

• Green onion – For fresh garnish at the end, though I wouldn’t say it’s critical.

How to make purple rice

One big, fat rice-making rule that applies to ANY rice you cook: DO NOT STIR, DO NOT PEEK once your put the lid on the pot! Unless, of course, you like your rice unevenly cooked, gluey and mushy. 🤷🏻‍♀️

1. Use a large saucepan or small pot, around the size of mine which is 28cm/11″. If you use a saucepan that is too small (~20cm/8″) then the rice-cabbage mixture will be too deep which will cause the rice to cook unevenly.

   Sauté the garlic and onion in the butter until it smells amazing / onion is translucent. Then cook the cabbage for a few minutes until it starts to soften (rather than being stiff and pokey). Don’t let it get completely wilted and soft because it will cook more with the rice.

2. Add rice and stir to coat in the garlic butter.

3. Add stock then scrape down the sides and push the cabbage-rice under the surface of the liquid, as best you can. The main thing is that you want all the rice under the liquid. A few grains poking above the surface will be fine, they will steam-cook.

4. Cook 12 minutes – Bring the liquid to a simmer, then put the lid on and lower the heat to medium low, or low if your burner is very strong. Leave to cook undisturbed for 12 minutes. Do not lift the lid to peek and most definitely do not stir! That will disrupt the rice cooking and you’ll end up with unevenly cooked rice that’s mushy and gluey.

   Check – At the 12 minute mark, working quickly, remove the lid and tilt the saucepan to ensure all the liquid has been absorbed. If it has not, leave it on the stove for another minute or two.

5. Rest 10 minutes – Remove the saucepan from the stove with the lid still on and rest for 10 minutes. Never skip the rice resting step! The rice will finish cooking and the liquid on the surface of each rice grain gets absorbed = fluffy rice.

6. Fluff then serve, garnished with a sprinkle of green onion!

What to serve with purple rice

This cabbage rice is fairly neutral flavoured, with a lovely buttery, garlic flavour. Which means it will go with pretty much any dish, and any cuisine, both Western and Asian.

While the possibilities are endless, here’s a starting point for you – some quick mains that I’d serve alongside purple rice:

Crispy Garlic Chicken Thighs

Killer Lemon Butter Sauce for Fish

Chicken Rissoles (chicken patties!)

Garlic Prawns (Shrimp)

Salmon Patties

Greek Chicken

Sesame Crusted Tofu Steaks

Asian Glazed Baked Barramundi recipe

Ayam Goreng (Malaysian Fried Chicken)

And of course, it goes without saying that your purple rice will taste even better if you serenade it with Prince’s Purple Rain while it’s steaming on the stove. 🎶 Go on, do it. You know I did!! – Nagi x

Watch how to make it

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Purple rice

Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately.

Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Course Side Dish

Cuisine Western

Keyword cabbage and rice, purple cabbage recipe, purple rice

Prep Time 10 minutes

Cook Time 15 minutes

Rice resting 10 minutes

Servings 5

Calories 206cal

Author Nagi

Ingredients

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves , finely minced
• 1/2 onion , finely diced
• 3 cups finely shredded red cabbage (tightly packed)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1 cup jasmin rice , no need to rinse or soak (Note 1 for other rice)
• 1 1/4 cup vegetable stock , low sodium (or chicken stock or water + 1 stock cube- Note 2)

Garnish, optional:

• 1/4 cup green onion , finely chopped

Cups – Metric

Instructions

• Melt butter in a large saucepan or small pot over medium heat. (Note 3)
• Sauté veg – Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
• Coat rice – Add rice and stir well to coat in the flavour.
• Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
• Cook 12 minutes – Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
• Rest 10 minutes – Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
• Fluff & serve – Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!

Notes

1. Rice types – Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)

Rinsing – Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).

2. Liquid – stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.

3. Cooking vessel size matters! Use a large saucepan, mine is 28cm/11″ wide, use one around this size. Don’t make this in a small one (~20cm/8″ wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.

4. Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn’t be a problem.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 206cal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 486mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

What do you think – will he spit it out?? 😂

The post Purple rice (red cabbage rice) appeared first on RecipeTin Eats.

Not your usual Coleslaw – this is Slaw the Jamaican way! A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains!

Welcome back to Jamaican week!

It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu:

Today’s Jamaican Slaw and Jamaican Coconut Rice and Peas was featured as side dish with the Jamaican Jerk Fish recipe I shared on the weekend:

CHECK OUT THAT JERK SEASONING CRUST on the Jerk Fish!! It’s nuts how good it is – and how simple it is to make!

Distracted. Time to get back to today’s recipe – Jamaican Slaw!

Jamaican Slaw

Trust Jamaicans to take the classic coleslaw in all its creamy mayo-laden glory and turn it into a (healthier!) gloriously tropical side salad. It’s tangy and vibrant, with little bursts of fresh juicy sweetness from pineapple as well as chewy sweetness from raisins.

Finely sliced cabbage and shredded carrot are familiar slaw players, but that’s about it. The Jamaican slaw dressing is mayonnaise free, has a hint of warmth from jalapeño, freshness from finely chopped green onion, and owes its bright yellow colour (plus some of its tang) to this magical ingredient:

Yes, that’s right folks. Your hot dogs’ best friend – basic yellow mustard – is the secret ingredient in Jamaican Slaw. AND WE LOVE IT!

What goes in Jamaican Slaw

Well, I’ve already revealed the secret ingredient, so this section is going to be rather dull, isn’t it??? 😂 Nevertheless, I shall plough on.

The dressing

• Yellow mustard – The secret ingredient! Provides flavour, tang, bright yellow colour and thickens the dressing. I use mild American yellow mustard. Any yellow mustard will be fine but steer clear of Hot English Mustard – too spicy! Dijon Mustard will also work just fine (but is more expensive, you’ll use most of a standard size jar).

• Apple cider vinegar – An excellent all-rounder fairly smooth vinegar.

• Olive oil – Use extra virgin olive oil if you have it, otherwise just ordinary olive oil.

• Green onions – Finely chopped, for fresh oniony flavour.

• Jalapeño – For a hum of authentic Jamaican warmth! Feel free to skip it or reduce the quantity.

The slaw

• Cabbage – Just your everyday green cabbage.

• Carrot – Peeled then shredded using a standard box grater.

• Pineapple (see below) – Fresh if it’s ripe, otherwise canned is fine!

• Raisins – Or sultanas. A traditional inclusion in Jamaican slaw, and I love it!

How to make Jamaican Slaw

An essential step with any slaw is to set it aside to give the cabbage time to wilt so it becomes floppy and juicy. That’s the way slaw is supposed to be! Nobody wants slaw with pokey bits of cabbage sticking out everywhere!

1. Shake dressing ingredients in a jar until well combine. Admire vibrant yellow colour.

2. Toss slaw salad ingredients with dressing.

3. Set aside for 1 hour+ to allow the cabbage to wilt.

4. Toss again then transfer into a bowl to serve!

See how the cabbage is flopping and sagging rather than like twigs poking out in all directions? Floppy is what we want.

Side salad for our Jamaican feast to accompany the Jerk Fish, done.

Now, if you haven’t already, pop over and get the Jamaican Coconut Rice and Peas recipe. It’s so good!! I could absolutely just eat a big bowl of that rice for dinner.

And to complete your Jamaican feast, rum and raisin ice cream without an ice cream maker! This is one of those recipes I deem to be something money-can’t-buy because it has real rum flavour that you just won’t get in tubs from the shops. I really hope you try it! – Nagi x

Watch how to make it

Disappointed that I couldn’t find a ripe pineapple on the day I filmed this. But, I survived.

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Jamaican Slaw

Recipe video above. A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains like Jerk Fish and Jerk Chicken!

Course Side Salad

Cuisine Caribbean, Hawaiian, Jamaican, Tropical!

Keyword jamaican side salad, jamaican slaw, tropical side salad

Prep Time 15 minutes

Wilting time 1 hour

Servings 5 – 6 people

Calories 222cal

Author Nagi

Ingredients

Jamaican Slaw:

• 4 heaped cups green cabbage , finely shredded
• 2 cups shredded carrot (2 – 3 carrots)
• 1 1/2 cups diced pineapple , 1cm / 1/2" cubes (fresh or canned in juice) (Note 1)
• 3/4 cup raisins (or sultanas)

Jamaican Slaw Dressing:

• 3 tbsp yellow mustard , American or other (Note 2)
• 1/3 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 1 tbsp jalapeño , deseeded, finely minced
• 1/4 cup green onion , finely chopped (Note 3)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Cups – Metric

Instructions

• Dressing: Shake ingredients in a jar until combined.
• Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
• Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to bowl and serve!

Notes

1. Pineapple – Fresh is fabulous if you can get your hands on really ripe ones. Else, use canned in juice (not syrup, too sweet).

2. Mustard – You want the bright yellow stuff! I use American mustard which is not spicy. Don’t use hot English mustard – it will be WAY too spicy! Dijon and other smooth mustards will work as well but the dressing colour won’t have the same (tropical!) vibrant yellow colour.

3. Green onion – To finely chop green onion, finely slice then run your knife through to finely chop.

4. LEFTOVERS – Keeps well for a day, after this the pineapple tends to get a bit soft (in my opinion) but is still very tasty!

MAKE AHEAD – Toss slaw together except the pineapple. Will keep well like this for 2 days in the fridge. Then add the pineapple before serving.

Nutrition per serving.

Nutrition

Calories: 222cal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 324mg | Potassium: 473mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7285IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 1mg

Life of Dozer

It’s Jamaican week. Let me amuse myself. (Related photo in Life of Dozer in Jamaican Coconut Rice and Peas…. it’s even better!)

The post Jamaican Slaw appeared first on RecipeTin Eats.

This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with an addictive creamy hoisin dressing that clings to the slippery noodles. The zingy salty lime cashew crumble really makes it, so don’t skip it! Terrific no-cook meal for hot summer nights.

Glass noodle salad

This is one of those summer-time showstopper salads that makes you me believe you I could become a clean-eating goddess because even though you’re I’m usually the kind of person who goes ga-ga over fall-apart meat, one bite of this and woah…… How can healthy be so darn delicious???

The star of today’s salad is glass noodles, those delicate thin, transparent noodles that look just like rice vermicelli noodles except they are see-through. Like glass. Hence, the name!

Combine those with a simple-yet-incredible hoisin dressing that clings rather than slides off the slippery noodles, fresh herbs, vegetables and shredded chicken, to make it a meal (or not!). Then finish with a shower of what I’m calling a lime cashew crumble, a ridiculously easy-to-make finishing touch that elevates this dish from mmmm this is so good to holy moly, how can a SALAD be so freakin’ delicious!!

What are glass noodles, and please tell me I can get them at my local shops!

Yes you can! Asian aisle, dried thin white noodle sticks labelled bean thread vermicelli noodles or variations thereof: bean thread glass noodles, glass noodles, or just bean thread. The packet I get is pictured above.

Made from the starch of mung beans, they’re also commonly known as cellophane noodles and just require soaking in boiling water to rehydrate.

Typically in Asian cuisines, they’re used in soups, spring rolls, and stir fries. Today I’m using it in a salad because they make for a perfect no-cook satisfying salad for a summertime meal!

Can’t find glass noodles? No problems! Rice vermicelli noodles make a perfect substitute. They’re not see through. But that’s ok, we shall survive! 😂

What you need for this Glass Noodle Salad

I’ve made this salad as a meal by adding a good amount of chicken. But feel free to add more vegetables instead to make it a side salad, or a meat-free meal.

Try not to skip the fresh herbs, they bring such a lovely freshness to this salad! Also, don’t skip the lime cashew crumble. Make it once, and you’ll understand why I say that.

• Bean thread / glass noodles / cellophane noodles – all the names these noodles go by! See above for a close up photo. Find it in the Asian or noodle aisle of grocery stores. Or, you can substitute with vermicelli noodles in a pinch!

• Shredded chicken – It’s ok, you can just buy a roast chicken and shred the meat! Otherwise, poach your own chicken breast or use any relatively plain flavoured leftover roast chicken or other meat you have. Shred it or slice into batons.

  For a meat-free alternative or to make this into a veg-loaded side salad, just skip the chicken and add more vegetables.

• Carrot, cucumber and cabbage – The vegetables I’ve opted for. I like to julienne the carrot and cabbage so they jumble up nicely with the noodles. I cut the cucumber a little larger on an angle for some textural contrast – it’s nice to bite into some fresh juicy crunch!

  Other vegetable suggestions – bean sprouts (handy no prep!), asparagus (finely slice on angle), crisp lettuce (finely slice), green beans (cook and cool), green papaya (shredded – see here for how), cherry tomatoes (halved), radish (julienned), lightly steamed Asian greens (cut into 7.5cm/3″ lengths), broccolini (cut into thin batons, lightly steamed).

• Mint & coriander/cilantro – These herbs bring a fabulous South East Asian freshness to this salad! Really try not to skip these, if you can. But if you don’t have them (or are one of those coriander/cilantro haters) they can be skipped and it will still be a super tasty salad thanks to the dressing.

The Hoisin dressing

Glass noodles are slippery little suckers, so it’s good to make the dressing a little thicker so it clings to the noodles better. To do this, I use a touch of mayonnaise.

• Kewpie mayonnaise – Don’t get turned off by the inclusion of mayonnaise in the dressing! It’s just 1 1/2 tablespoons, and as noted above, it makes the dressing a little creamy so it clings to the slippery noodles better. Plus, we’re using Kewpie mayonnaise. Everyone knows this Japanese mayo is the best one around! (But it’s ok, you won’t ruin the recipe if you use another type of mayo but you will do me proud if you get Kewpie).

• Soy sauce – Provides the saltiness in the dressing.

• Hoisin – flavour, touch of sweetness and also helps thicken the dressing because hoisin is a thick sauce. Love the Chinese five spice flavour in it.

• Chinese five spice powder – For more five spice flavour goodness! This is a spice blend available at everyday grocery stores. It’s a spice mix made with star anise, cloves, Chinese cinnamon, fennel and Sichuan pepper that is used widely in Chinese cooking as well as other Asian cuisines such as Vietnamese.

• Rice vinegar – An Asian vinegar made out of (wait for it…..) rice! Using rice vinegar is on theme for this Asian flavoured salad, but you can substitute with apple cider vinegar or white wine vinegar.

• Sesame oil and canola oil – Sesame oil for flavour, and canola oil to make up the rest of the oil required so the sesame flavour isn’t too strong.

• Fresh ginger – The dressing only calls for 3/4 teaspoon of finely grated ginger, for background flavour. I don’t use a lot because there’s plenty of other flavours going on. But feel free to dial it up!

Lime cashew crumble (don’t skip this!)

This is a fabulous, effortless finishing touch that gives this noodle salad that je ne sais quoi! It’s limey, salty and sweet, and makes cashews even better than they already are. Here’s all you need:

Thank you for inventing this Chef JB. We love your clever, simple ideas like this that make food even tastier with such little effort!

How to make glass noodle salad

Far out – what a treat – a 4 step recipe. 😂

1. Soak glass noodles in boiling water for 3 to 4 minutes until they become transparent and soften. Then drain and when cool enough to handle, loosen the tangle of noodles.

   Note: Some packets will say to soak in cold water. Ignore it. Or – try it, get annoyed when it doesn’t work, drain then soak in boiling water. (That would be me.)

2. Toss lime cashew ingredients in a bowl. They can be used immediately or set aside for a while until needed.

3. Shake dressing ingredients in a jar.

4. Toss – Place all the salad ingredients except the lime cashews in a bowl and pour over the dressing. Toss well. Then add half the cashews and toss through. Pour into a large serving bowl or individual serving bowls, then sprinkle over the remaining cashews. Dive in!

How I make this noodle salad ahead

If you’re wanting to get ahead, you can prepare all the components separately ahead of time then toss them together just prior to serving. This is what I do – everything is kept in the fridge. You can just put everything in one large container, just keep them separated:

1. Noodles – soak, drain, rinse, detangle, cool.

2. Cabbage, carrot and cucumber – slice, store in container.

3. Shredded chicken – store in container.

4. Mint and coriander / cilantro leaves – Pick, wash, dry, store in paper towel lined container, covered with paper towel then a lid.

5. Lime crumble – make and keep in the fridge. If you made it a day+ ahead, give it a fresh spritz of lime juice and zest.

6. Dressing – shake in jar, store in fridge.

If you do this, the salad can be made up to 3 days ahead (the chicken will dictate the shelf life). Handy for meal prep / work lunches.

Hope you love this as much as I do! – Nagi x

PS In case you’re looking, more salads with substance this way -> Salad Meals recipe collection.

Watch how to make it

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Glass noodle salad (cellophane / bean thread noodles)

Recipe video above. This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with a hoisin dressing that's slightly creamy so it clings nicely to the slippery noodles. The lime cashew crumble really makes this, so don't skip it!

Terrific no-cook meal for hot summer nights. Skip the chicken to turn it into a fabulous starch + veg side for Asian meals. Serves 3 to 4 as a meal, 5 to 6 as a side. More meal-size salads here!

Course Light mains, Salad meal, Side Salad

Cuisine Asian

Keyword bean thread noodles, cellophane noodles, glass noodle salad

Prep Time 20 minutes

Servings 3 – 4

Calories 617cal

Author Nagi

Ingredients

Glass noodle salad:

• 100 g / 3.5 oz bean thread vermicelli noodles / cellophane noodles (Note 1)
• 3 cups shredded cooked chicken (about 1/2 store bought roast chicken) (Note 2)
• 2 packed cups (180g) green cabbage, finely sliced
• 1 cucumber , cut in half, sliced 3mm / 1/8″ thick on the diagonal
• 1 carrot , peeled then julienned
• 2 green onion stems , finely sliced on a diagonal
• 1 cup lightly packed coriander/cilantro leaves
• 1 cup lightly packed mint leaves

Lime cashew crumble:

• 1 cup unsalted roasted cashew nuts , roughly chopped
• 1 1/2 tsp lime zest
• 2 tsp lime juice
• 3/4 tsp caster sugar / superfine sugar (sub ordinary / granulated)
• 1/2 tsp cooking/kosher salt

Creamy hoisin dressing:

• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 1/2 tbsp sesame oil
• 1 1/2 tbsp canola oil
• 1 1/2 tbsp kewpie mayonnaise (or other mayo) (Note 3)
• 1 tbsp hoisin sauce
• 3/4 tsp finely grated fresh ginger
• 1/4 tsp Chinese five spice powder (Note 4)

Cups – Metric

Instructions

• Glass noodles: Place dry noodles in a bowl and cover with freshly boiled water. Leave for 3 to 4 minutes or until transparent and softened. Drain using a colander, rinse under tap water (for rapid cool and reduce stickiness) then detangle using your fingers. Drain thoroughly before use. Set aside to fully cool.
• Lime cashew crumble: Place ingredients in a bowl and toss. (No marinating time needed)
• Dressing: Place ingredients in a jar and shake until well combined.
• Salad: Place glass noodle salad ingredients in a large bowl. Pour over dressing, toss well. Add half the cashews, toss again.
• Serve: Transfer to a large salad bowl or individual bowls. Sprinkle with remaining lime cashew crumble and serve!

Notes

1. Glass noodles are sold labelled as bean thread vermicelli noodles or cellophane noodles. Once soaked, they become transparent, hence the name! I use Double Pheonix brand which is sold at everyday grocery stores (Asian aisle) and Asian stores. See photos in post. Substitute with vermicelli noodles.

Ignore packet if it says to soak in cold water. It takes “forever” / sometimes just doesn’t work at all.

2. Chicken – Or poach your own, or use leftover cooked chicken or other proteins. To make this a side salad, skip the chicken and increase the vegetables.

3. Kewpie is a Japanese brand of mayonnaise that’s widely available these days, sold in the Asian section of grocery stores. It’s such a small amount it’s fine to substitute with another mayo. To make a mayo-free version, substitute with more canola oil. Tahini would also work as a thickener and double up on lovely sesame flavour.

4. Chinese five spice is a spice blend available at everyday grocery stores. It’s a spice mix made with star anise, cloves, Chinese cinnamon, fennel and Sichuan pepper than is used widely in Chinese cooking as well as other Asian cuisines such as Vietnamese.

Storage: Keep the lime cashew crumble and dressing separate from the salad. Toss just prior to serving. Once dressed, best consumed that day. Lime cashew crumble will keep for a few days but lime flavour fades so best to make fresh. Dressing will keep for 3 days.

Nutrition per serving, assuming 4 servings. 178 calories per serving is attributable to the cashews. I cannot recommend skipping it (because it’s SO GOOD!) but if you are really counting calories then it’s an option….. Remember, this is for a relatively generous serving and it’s for a complete meal that is satisfying! 

Nutrition

Calories: 617cal | Carbohydrates: 41g | Protein: 41g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 1247mg | Potassium: 753mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2724IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 5mg

I love noodle salads.

Proof!

Vermicelli Noodle Salad

The Bangkok – Satay Chicken Noodle Salad

Thai Prawn, Mango and Avocado Noodle Salad

Sesame Noodles

Vietnamese Noodle Salad with Shrimp (Prawn)

Life of Dozer

Perfectly positioned on the cow hide rug…… a little disturbing, perhaps!!!

The post Glass noodle salad with lime cashew crumble appeared first on RecipeTin Eats.

Mashed Potato Casserole is an outrageously delicious yet highly practical way to make mashed potato ahead of time! A layer of cheese and bacon prevents the mash from drying out as it reheats in the oven, while transforming this humble side into something extra-devilish and decadent. Oh the power of cheese (plus bacon)!

Make it fresh, or assemble ahead and reheat when required. Serve in place of plain ole’ mash.

Make-ahead mashed potato

With the holidays fast approaching, I thought it would be timely to share my favourite way to make mashed potato ahead of time.

The thing with make-ahead mash is that you cannot simply reheat it in the microwave or oven. You might think a splash of milk and good stir is all it takes to restore it. But I can tell you that’s the path to a mouthful of gluey horridness.

While there are nifty ways to reheat cold mashed potato successfully*, a big dish of creamy Mashed Potato Casserole takes the prize for the most foolproof-yet-show-stopping way I know! It also wins the prize for the lowest effort on the day-of because you literally just pop the pre-assembled dish into the oven. It’s a win-win, 10/10 – nothing could be more fitting for your holiday feast menu!!

* How I reheat plain mashed potato: Cold mash in hot cream (recipe here, but note it’s more work on the day) or in heavy duty piping bags submerged in boiling water, a trick caterers use (see my demo here on Instagram).

Is there such a thing as too much bacon??

Confession: I think I was a little heavy-handed with the bacon in the photos while being a tad short on the stuff for the recipe video!! So the recipe card as written is a happy medium. 😊

But actually, looking at the photo below, it does look pretty enticing with almost full bacon coverage on the surface. And … is there even such a thing as too much bacon?? (Yeah nah)

What you need for Mashed Potato Casserole

Here’s what you need to make Mashed Potato Casserole:

• Potato – Floury and all-rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets.
  – Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal
  – US: Russet
  – UK: Maris Piper

• Milk – Our liquid to loosen the potato up to form mash. If making ahead, we add extra (see How To Make section for more).

• Sour cream – I prefer using sour cream rather than cream in mashed potato casserole because the slight tang makes a nice counterpoint to all the other richness going on here (butter, cheese, bacon). It doesn’t make it sour in the least. It sort of adds creaminess into the mash without adding cloying richness. Does that makes sense??

• Butter – Mash without butter is not mash. #strongopinions!

• Cheese – I use a combination: Mozzarella for excellent melty-cheesy-stretchiness. Then Red Leicester for flavour (it’s savoury and a bit sharp, like aged cheddar), and to add a lovely orange hue to the mash surface. If you’re in the States, your orange cheddar is ideal here.

  Otherwise, use any melting cheese you like (colby and Monterey Jack are other personal favourites). If you opt to use mozzarella as your main cheese, add a handful of parmesan for flavour because mozzarella alone is actually quite bland and lacks saltiness.
  Shred your own – One of my five non-negotiable rules stated loudly on the first page of my cookbook is, “Always shred your own cheese”! Store-bought pre-shredded cheese is coated in anti-caking agents which prevent it from melting as well as freshly-grated. I use a standard box grater for the work.
  Pack your cups of cheese – For consistency I prefer weight over volume to measure cheese. So I’ll weigh a hunk of cheese before grating it. But if you are using cup measures, be sure to pack your cups tightly when measuring the shredded cheese otherwise you will be short. Nobody wants to be short on cheese, ever!

• Bacon – For sprinkling over the casserole surface. Note: I always use streaky bacon. Because fat = flavour! Also, fatty bacon crisps up and colours better, without drying out.

• Green onion – For a touch of oniony freshness and colour.

How to make Mashed Potato Casserole

No rocket science here. We make mash, spread it into a casserole dish, top with cheese, bacon and then stop here if making ahead. Finally, on the day of your do, bake it!

1. Cut potatoes – Peel and cut the potatoes into even sized pieces.

2. Boil until soft – Place the potatoes in cold salted water. Bring it up to a boil over high heat then reduce the heat down to medium high or medium so it is simmering rapidly. Cook for 15 minutes (no lid) or until the potatoes are very soft. They should fall apart when you jab it with a fork.

3. Mash – Drain the potatoes well in a colander and pour them back into the empty pot. Mash with the butter, milk, sour cream and salt.

   MAKE-AHEAD ADJUSTMENT – If you are making this dish with the intention of serving it the next day, then add an extra 2/3 cup milk. The mash will seem too loose, but this is intentional. It is to factor in the fact that mashed potato firms up when refrigerated overnight. So once reheated, it has the same consistency as when it is freshly made!

   Potato masher – I like to use a potato masher that is like a round disc with holes in it, as pictured above. It’s the fastest and most effective tool for a smooth mash without using a potato ricer (which I reserve just for Paris Mash, when seeking that next-level-luxe, ultra-smooth, 3-Michelin-restaurant result!).

4. Spread in a casserole dish.

5. Top with the cheeses and bacon. (Yes you eagle-eyed spotters, I was short on bacon for these shots 😂)
   For make ahead – At this stage, the assembled dish can be popped in the fridge for up to 3 days. Just take it out of the fridge 2 hours ahead so it has time to de-chill. This will make it reheat faster and more evenly in the oven.

6. Cover with foil then bake for 20 minutes at 200°C / 400°F (180°C fan), if freshly made. Add an extra 15 minutes if you’re reheating a make-ahead casserole you prepared the day before.

7. Uncover – Remove from the oven and bake for a further 10 minutes until bubbly and golden.

8. Voila, ready to serve! Crack through that molten cheese surface and marvel at how creamy the mash underneath is!

How to serve Mashed Potato Casserole

This is a dish designed to be a side. (I know we can all picture it moonlighting as a standalone dish after a big night on the turps or a shocking day at work, but it’s meant to take the place of traditional plain mashed potato, I swear.) Because actually, though this has cheese and bacon on it, underneath is all creamy plain mashed potato.

So place it on the table or on the buffet alongside the mains and let everybody dig in and help themselves! Try to get in first though. Because you know full well the first in line are going to take more than their fair share of that cheese bacon topping – and we know full well we also cannot blame them….. – Nagi x

Watch how to make it

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Mashed Potato Casserole

Recipe video. This is an outrageously delicious yet highly practical way to make mashed potato ahead of time! A layer of cheese and bacon prevents the creamy mash from drying out as it reheats in the oven, while transforming this humble side into something extra-devilish and decadent. Oh the power of cheese (plus bacon)!

Make it fresh, or assemble ahead and reheat when required. Serve in place of plain ole' mash.

Course Potatoes, Side Dish

Cuisine Western

Keyword mashed potato bake, mashed potato casserole

Servings 10 – 12

Calories 333cal

Author Nagi

Ingredients

• 1.75kg/ 3.5 lb potatoes (Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)(Note 1)
• 1 tbsp cooking / kosher salt , for cooking potatoes
• 2/3 cup milk (preferably full fat/whole milk but lite ok)
• 2/3 cup EXTRA milk , for make-ahead option only (Note 2)
• 75g / 5 tbsp unsalted butter , cut into 1cm / 1/2″ cubes
• 1/2 cup sour cream (or yogurt), full fat best
• 1 tsp cooking/kosher salt , or to taste
• 1 1/2 cups (tightly packed) mozzarella , freshly shredded (Note 3)
• 1 cup (tightly packed) Red Leicester, cheddar or other flavoured cheese(Note 3)
• 200g / 6 oz bacon (streaky), chopped (Note 4)
• 1/4 cup green onion , finely sliced

Cups – Metric

Instructions

Cook bacon:

• Place bacon in a cold non-stick pan over medium heat (no oil). As the pan heats up the bacon fat will melt. Once you see some melted bacon fat, turn the heat up to medium high and stir for 3 minute or until golden.
• Drain on paper towels.

Mash:

• Potatoes – Peel then cut into 3cm /1" chunks.
• Boil – Place in a large pot and cover with water so it’s 10cm / 4” above the potatoes. Add 1 tablespoon salt. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, then return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Mash – Add milk (including EXTRA milk if making-ahead), butter, sour cream and 1 tsp salt. Mash until smooth. (Do not use food processor, blender or beater, makes it gluey!)

Make-ahead directions:

• Fridge – Allow to fully cool on the counter then cover tightly with cling wrap and refrigerate.
• Dechill – Take out onto counter 2 hours prior to reheating.

Assemble:

• Preheat oven to 200°C / 400°F (180°C fan).
• Spread the potato in a 2 litre / 2 quart baking dish (Note 5). Smooth the surface.
• Sprinkle – Sprinkle potato with the cheeses, then bacon.
• Bake covered – Cover loosely with foil. Bake for 20 minutes covered (if freshly made) or 35 minutes (make-ahead option).
• Bake uncovered – Remove foil then bake a further 10 minutes until the cheese is bubbly and golden.
• Serve – Sprinkle with green onion then serve! It stays warm for a good 20 minutes thanks to that protective layer of cheese. Oh, the powers of cheese!

Notes

1. Potatoes – Any starchy or all-rounder potatoes suitable for making mash will work great.

2. Extra milk for make-ahead option makes the mash looser to factor in that mash firms up when refrigerated. This is the amount required so that the reheated dish ends up with the same consistency as when it was freshly made!

3. Cheeses – Mozzarella for excellent melting qualities, plus Red Leicester or US cheddar for colour and flavour (sub with other cheese of choice like colby, gruyere, Swiss, tasty).

SHRED YOUR OWN for the best result! Store-bought pre-shredded is coated with anti-caking agents so it doesn’t melt as well.

PACK your cups tightly when measuring shredded cheese, else you’ll be short. And nobody wants to be short on cheese, ever!

4. Bacon – You need to use streaky/fatty bacon to use this no-oil method of cooking bacon. If you use lean bacon, you will need to preheat oil. I know which option I prefer!

5. Dish – A 2 litre / 2 quart baking dish is the ideal size, it will be filled to the brim. A 23 x 33cm / 9 x 13″ dish (3L/3 qt) works fine too – will be filled about 2/3 of the way up.

6. Make-head – Keeps for 3 days in the fridge, uncooked, fully assembled except for the green onion. Be sure to take it out of the fridge 2 hours prior to reheating to take the chill out of the it so it reheats more evenly.

Freezing – A former team member reported excellent results freezing the assembled dish, thawing then reheating. But I never tried it myself – I will come back and update if (no, when!) I do.

Leftovers will keep for 3 days, but the mash won’t be as creamy. Consider using it to make mashed potato cakes instead!

7. Nutrition per serving assuming 12 servings, as part of a larger banquet.

Nutrition

Calories: 333cal | Carbohydrates: 26g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1057mg | Potassium: 668mg | Fiber: 3g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 27mg | Calcium: 200mg | Iron: 1mg

Life of Dozer

People have been wondering how Jeff is, our friendly local who lives at my local dog park (Bayview, in Sydney’s northern beaches), an official RecipeTin taste tester. He is doing well! This is how I start every weekend – coffee for Jeff, a ham and cheese croissant for his dog Cubby (sometimes Jeff gets a bite) and Dozer, waiting for scraps – until he gives up and gallops down to the beach to join his mates in the water!

Photo captured by Kevin of Unleashed Northern Beaches, a local photographer. Wonderful gift idea: voucher for a private pooch photo shoot!

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