Pork and Rice Salad

"I don't rememeber where I got this recipe, but it's a great way to use leftover white rice from meals or Chinese takeout!"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • For salad, toss all salad ingredients together in large bowl.
  • In a seperate bowl, combine all dressing ingredients and mix well. Pour dressing over salad and toss well to coat.

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Reviews

  1. Totally delicious and a wonderfully tasty way to use up left-overs. (I had rice and pulled pork.) Made some changes for taste preferences and economy (didn't want another trip to the grocery) --use left-over regular green cabbage, shredded; chopped yellow onion, and sliced celery and red pepper; added about 1/2 tsp. dill weed--WOW! Made and refrigerated to meld flavors for about 1.5 hours. Terrific salad, Parsley!! Had TWO helpings. :) Made for the Salad event in Cooking Photos.
     
  2. Great and unusual salad - I used pork mince in mine and it was very successful. It made a generous amount too which is always useful. Made for ZWT4 - so many thanks for posting.
     
  3. I cut the recipe in half using some leftover pork and rice. I actually made this for lunch tomorrow, but had to go ahead and try it tonight. It was super easy to make and the flavors combined nicely.
     
  4. This is an interesting salad. I'm not a big fan of celery seed and thought there was too much, but I do like the crispy crunchiness of the cabbage and water chestnuts. Both go well with the pork.
     
  5. Simple, easy dish to prepare. I halved the recipe and used leftover brown rice. Great flavour. Thanks for posting!
     
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