Red cabbage rice salad with cheese-crumbed hazelnuts

Red cabbage rice salad with cheese-crumbed hazelnuts


  1. Pre-heat oven to 180 degrees/ Gas mark 4
  2. Wash the rice in a sieve, under the cold tap, until water runs clear. Place the rice into a saucepan and cover with cold water by an inch. Place the rice pan over the stove, on a medium heat. Bring to a simmer, then reduce the heat to its lowest and place the lid on the pan. Cook for 20-25 minutes or until the rice is tender and the water evaporated. Once cooked set aside to cool slightly.
  3. Bash the hazelnuts in pestle and mortar until they reach a rustic chunky shards. You will have a nice mix of larger and smaller pieces. Add the hazelnuts to a bowl with the remaining cheese-crumb ingredients and mix well. Pour the hazelnut mixture on a baking tray and place in the oven to toast and go golden for 10 minutes. Once cooked set aside, to cool, for 10 minutes.
  4. Shave the cabbage and apple finely using a peeler, or mandoline. Add both to a large bowl with the cooked rice, parsley and sultanas. Whisk together the dressing and mix through the salad. Taste and season accordingly. You may want to add more salt, or a dash more cider vinegar.
  5. Stir through 3/4 the cheese-crumbed hazelnuts.
  6. Finally finish with the remaining hazelnuts and a few parsley leaves.

Recipe from Comté cheese

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Serve warm or cold. The rice salad will keep in the fridge for up to 48 hours.


400g/ 1 cup brown rice
1 small red cabbage, shaved in wafer thin slices
1 apple, peeled and thinly shaved
15g fresh parsley leaves, roughly chopped
100g golden sultanas
For the cheese-crumbed hazelnuts:
175g hazelnuts
1 1/2 tablespoons maple syrup
1 tsp of ground cumin
1 tsp smoked paprika
100g Comté cheese, grated
A couple of pinches of sea salt
For the dressing:
8 tbs extra virgin olive oil
4 tbs apple cider vinegar
2 tsp maple syrup
2 clove garlic, grated
2 tsp Dijon mustard
1 tsp cumin
1 tsp smoked paprika
Salt and pepper


Time: 20 minutes
Serves: 8
Nutrition: n/a