Crunchy Asian Rice Salad Recipes
CRUNCHY ASIAN RICE SALAD
Steps:
- Heat rice in a microwave oven according to packet instructions.
- Meanwhile, halve cucumber lengthways, remove seeds. Cut cucumber into long thin strips.
- Place rice and cucumber in a large bowl with wombok, snow peas, carrot and sprouts, then most of the onion, peanuts, torn perilla and thai basil, toss gently to combine. Reserve some of the onion, peanuts, perilla and basil to top salad.
- Make sesame dressing. Whisk ingredients kecap manis, tahini, sesame oil, mirin and the water together in a small bowl.
- Add dressing to salad, toss gently to combine. Top salad with remaining onion, peanuts, perilla and thai basil.
Nutrition Facts : ServingSize Serves 4
COLD ASIAN BROWN RICE SALAD
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)
Provided by kda949
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
- Meanwhile, prepare dressing and veggies.
- Toss rice with dressing and cool in fridge.
- Once cooled, add veggies and toss.
- If not serving right away, reserve peanuts until just before serving so they will not get soggy.
- Serve cold.
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