2 Reviews

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!

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taster October 12, 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!!!

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Geema April 01, 2003
Eastern Rice Salad