Eastern Rice Salad

READY IN: 40mins
Recipe by yooper

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!

Top Review by taster

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!

Ingredients Nutrition

Directions

  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.

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