Spicy Rice Salad With Chili Vinaigrette Recipes

THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE

Steps:

• Gather the ingredients.
• In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
• Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
• Gather the ingredients.
• Lightly boil rice noodles until al dente , about 7 minutes.
• Drain the noodles.
• Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
• Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
• Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
• Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.

SPICY RICE NOODLE SALAD

Steps:

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

RICE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.

SPICY SHRIMP SALAD WITH SMOKED CHILE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.
• Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro.
• Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.

SPICED RICE SALAD

Steps:

• Combine rice, ginger and water in a large, heavy saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, but not soft, about 15 minutes. Drain, discard the ginger and transfer the rice to a large glass or ceramic bowl.
• Season rice with salt, pepper, nutmeg and coriander. Add lemon juice, shallot and olive oil; toss to combine. Stir in currants and apricots. Divide among 4 bowls, garnish with toasted almonds and serve.

RED BEAN AND RICE SALAD WITH SPICY VINAIGRETTE

Steps:

• Pick over beans, and discard any broken ones. Rinse, and place in a large saucepan. Add bay leaf and enough water to cover beans by 2 inches. Bring water to a boil. Turn down heat, and cook at a steady simmer for 1 to 1 1/2 hours. The cooking time will vary according to the age of the beans. Toward the end of the cooking time, add salt to taste. Let beans cool in liquid; drain when cool, and discard bay leaf.
• Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork, and transfer to a bowl.
• Cut cucumber and celery into 1/4 inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.