The tang of rice vinegar and smokiness of the sesame oil finish the salad of perfectly, if you like a bit of heat stir in some wasabi paste.
Asian Rice Salad with Vegetables
A colourful, crisp salad.
Ingredients you will need plus any leftover rice you have.
Diced water chestnuts add a nice crunch.
Steamed edamame and corn.
Ingredients for the dressing.
Delicious, colourful, nutritious side dish or a main course.
Great to take for picnics or even on a hike!
Asian Rice Salad with Veggies Recipe
4 cups cooked white/brown rice, chilled
1/4 cup oil (peanut/sunflower)
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp sesame oil
1 carrot, diced
1/2 cup chopped water chestnuts
snow or snap peas (optional)
1/2 cup corn kernels (optional)
1/2 cup edamame (shelled & cooked)
1/4 cup rice vinegar
1 stalk celery, diced
1/2 red or yellow bell pepper, diced
3 green onions, chopped
2 tbsp chopped fresh parsley
wasabi paste ( optional)
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, rice vinegar and sesame oil.
Stir until the sugar dissolves, then pour over the rice in a large mixing bowl.
Toss gently to coat, then set aside.
Steam the carrot, snow peas and corn for one minute. Cook edamame according to package directions. Drain, then stir the vegetables into the rice.
Add the remaining ingredients and stir to combine. Serve chilled.
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