Recipe Types:

Rice Salad Recipe

2013-05-11
Rice salad recipe
Average Member Rating

(4.7 / 5)

4.7 5 11
Rate this recipe

11 people rated this recipe

  • Servings : 6 to 8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    473

  • Calories from Fat

    201

  • Total Fat

    22.3g

  • Saturated Fat

    3.5g

  • Trans Fat

    0.0g

  • Cholesterol

    0mg

  • Sodium

    473mg

  • Total Carbohydrates

    62.2g

  • Dietary Fiber

    2.7g

  • Sugars

    13.0g

  • Protein

    9.8g

  • Vitamin A

    25%

  • Vitamin C

    72%

  • Calcium

    6%

  • Iron

    24%

This Oriental rice salad recipe is both healthy and delicious.

Easy to make on hot summer days, it is one of my favorite summer salad recipes.

Rice Salad Recipe

vegetarian labelgluten free recipe vegan label

Ingredients

  • 2 cups cooked rice
  • 2 cups bean sprouts
  • 1 cup raisins
  • 1 red pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/2 cup celery, chopped
  • 1 cup mushrooms, sliced
  • 2 cups fresh baby spinach
  • 1 cup cashews
  • 1/4 cup soy sauce
  • 1/2 cup oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice

Method

Step 1

Cook the rice according to package directions or start with leftover cooked rice.

Step 2

In a large bowl add rice, bean sprouts, raisins, red pepper, green onion, celery and mushrooms. Add spinach and cashews and toss gently.

Step 3

In a small bowl blend soy sauce, oil, garlic and lemon juice. Pour over salad and toss well.

Step 4

This rice salad tastes even better if left to marinate for an hour or so before eating.

Variation:

  • You can switch things up a bit by replacing some of the vegetables with finely chopped snow peas or chinese cabbage.

Note:
If you really need this to be gluten free, please make sure you are using a gluten free soy sauce. Some are not.

Cold rice salads are a nice change and a great addition to a buffet table or barbeque menu.

This one is also very healthy, with lots of fresh vegetables. You can choose to use brown rice to make it even healthier.

Feel free to vary the vegetables to suit your taste. In the variation pictured above I omitted the spinach.

The raisins add a bit of sweetness but you can leave them out or substitute chopped apricots.

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on

    This comment has been transferred from the older version of the site:

    Something Different…

    by Cindy
    (Ontario, Canada)

    I was looking for something different, so tried this salad and quite liked it. It was easy to make and very filling. I would rate it at 4.

    I will make it again but will change the amounts of the dressing ingredients to 1/2 cup soya sauce, 1/4 cup oil and 1 tablespoon of lemon juice.

     

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