Total Time
Prep 20 mins
Cook 20 mins

A wonderful East-Asian inspired salad! Very healthy with a wonderfully crunchy texture thanks to all the fresh vegtables. This is a perfect meal to throw together when it's too hot to cook!

Ingredients Nutrition


  1. In a suacepan bring 1 1/2 cups salted water to a boil.
  2. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes.
  3. Refrigerate rice until chilled.
  4. combine the chilled, cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
  5. Blend the vegtrable oil, soy sauce, parsley and crushed garlic in a seperate bowl.
  6. Pour the dressing over the salad 1 hour before serving and toss well.


Most Helpful

This recipe is quite addictive! I prepared it exactly as written, except using about 1/3 cup of oil instead of 1/2 cup. Also, I used brown instead of white rice. It's a really colourful, good-looking salad, very filling and very delicious. I think what made it hard for me to stop eating it was how refreshing it was. Perhaps it was the parsley, but whatever, this will become a regular fixture. Thanks!

taster October 11, 2003

Yooper, I took your great recipe and ran with it. Not being able to help myself, I started adding a few things..water chestnuts, cilantro, red pepper flakes. Then I discovered my bean sprouts were slimy and had to leave them out. Oops, cashew bag is empty, so I tossed in sliced almonds. Then the dressing tasted a little bland, so I added a tsp. Chinese Five Spice powder, stirred up the whole thing and topped it with some crispy rice noodles and a handful of sesame seeds. Are you groaning, Yooper? We loved the salad and give you all the credit!!!

Geema April 01, 2003

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