PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 1 teaspoon salt, 10 milliliters oil and bring it to a boil.
2. Add 290 grams washed rice and mix it well.
3. Bring it to a boil.
4. Boil for 8 - 10 minutes on medium heat.
5. Remove it from heat and drain the rice.
6. Take a pan, add 800 milliliters water, 160 grams cauliflower, 100 grams green peas and mix it well.
7. Bring it to a boil.
8. Boil for 5 - 7 minutes on medium heat.
9. Remove it from heat and drain the veggies.
10. In a jug, add 120 milliliters coconut milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons curry powder, 45 milliliters rice vinegar and mix it well.
11. In a mixing bowl, add the boiled rice, boiled veggies, 70 grams cucumber, 190 grams boiled potatoes, 2 tablespoons green onions, 1/2 teaspoon green chili, 1 tablespoon coriander, prepared mixture and mix it well.
12. Serve.

Kimchi Salad

Servings - 2 - 3

INGREDIENTS

Cabbage - 250 grams

Salt - 1/2 teaspoon

Salt - 1 teaspoon

Cayenne pepper - 1 teaspoon

Powdered sugar - 1 tablespoon

Ginger - 1 tablespoon

Garlic - 1 tablespoon

Vinegar - 45 milliliters

Soy sauce - 1 1/2 teaspoons

Water - 500 milliliters

Carrots - 50 grams

Spring onions - 10 grams

Sesame oil - 10 milliliters