Asian Twisted Rice Salad
Ready In: 10 mins
Serves: 4-6
Ingredients
- 3 cups rice, cooked use brown or white or any mixture you like
- 1⁄2 cup carrot, finely chopped or shredded
- 1⁄4 cup green onions or 1⁄4 cup scallion, finely chopped
- 1⁄2 cup celery, finely chopped
- 1 chopped apple, skin on, cored
- 1⁄2 cup peanuts or 1⁄2 cup other nuts or 1⁄2 cup water chestnut, coarsely chopped
Optionals
- 1⁄2 cup chinese peas or 1⁄2 cup snow peas, cut horizontally and in 1/2-inch pcs
- 1⁄2 cup raw spinach, juiliened
Dressing
- 1⁄2 cup mild salad oil, of your choice
- 2 tablespoons soya sauce or 2 tablespoons shoyu or 2 tablespoons tamari
- 3 tablespoons lemon juice or 3 tablespoons lime juice or 3 tablespoons grapefruit juice
- 1 teaspoon dark sesame oil, in Asian food section
- 1 small garlic clove, pressed finely or garlic puree
Directions
- Place all the prepared vegetables and fruit in a large salad bowl. Toss with the cooled rice. Sprinkle with 1/2 the nuts, reserving the rest for garnish.
- Combine the dressing ingredients in a jar with a screw top, shake until combined. Taste for balance. If it needs a little more lemon drizzle in another teaspoon at a time, and retaste. Add a little more soy sauce if you prefer too.
- Drizzle 1/2 the dressing on the salad, toss. Sample the salad - depending on what kind of rice you use, you may require more dressing. Add more as necessary. Top the salad with the remaining chunky nuts, and serve.
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