Total Time
Prep 20 mins
Cook 5 mins

One of my favorite salads in the Moosewood Daily Special cookbook. It can be made quickly with leftover rice and served as a main course or side dish that is perfect for last minute picnic or easy summer supper.

Ingredients Nutrition


  1. In a blender, puree all the dressing ingredients until smooth.
  2. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins.
  3. Add the dressing and toss well.
  4. Gently mix the sprouts and baby corn or scatter them on tap if you prefer.
  5. Garnish with nuts.
  6. Serve at room temperature or chill for about 30 minutes.
  7. Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden.
Most Helpful

I've had this recipe in my cookbook for awhile and just around to making it. Wish I hadn't waited! This is so wonderful - with summer coming up, this one will be a standard for us. Pair this with fish or chicken on the grill for a fabulous and different side dish. I made the rice the day before so it was really quick and easy to put this together at the last minute. At dressing is tart and super flavorful - the pinapple adds just the right sweet taste and the nuts and celery give it a perfect crunch. I left out the sprouts and raisins - we don't like either of them. Really good!

SuzieQue April 15, 2003

This rice salad is really good. If you live in hot weather - it's a nice change for a side dish. I did not use the bean sprouts and next time I will not use the mini corns, they did not come out that good.

Italianfoodsnob June 13, 2002

I didn't have all the ingredients for this recipe but it sounded so good I made it with what I had. I used Tomato Chutney instead of Mango. I didn't have bean sprouts or baby corn, so just left them out. It was a hit at the pot luck. I think it would be better with the mango chutney and will definitely make it again using mango.

DonnaMarie March 29, 2002