Asian Twisted Rice Salad

Name: Asian Twisted Rice Salad
Prep time: 10 min
Total time: 10 min
Yield: 4-6 serving(s)
Ingredients: 3 cups rice, cooked use brown or white or any mixture you like; 1/2 cup carrot, finely chopped or shredded; 1/4 cup green onions or 1/4 cup scallion, finely chopped; 1/2 cup celery, finely chopped; 1 chopped apple, skin on, cored; 1/2 cup other nuts or 1/2 cup water chestnut, coarsely chopped; 1/2 cup chinese peas or 1/2 cup snow peas, cut horizontally and in 1/2-inch pcs; 1/2 cup raw spinach, juiliened; 1/2 cup mild salad oil, of your choice; 2 tablespoons shoyu or 2 tablespoons tamari; 3 tablespoons lime juice or 3 tablespoons grapefruit juice; 1 teaspoon dark sesame oil, in Asian food section; 1 small garlic clove, pressed finely or garlic puree

Submitted by Chef Freckles

"A refreshing crisp and crunchy vegetable and rice salad, with a delightfully fragrant lemon, soy sauce and sesame salad dressing. A terrific way to entice the children to eat their vegetables, and a keen way to use up leftovers. It's wonderful alongside some your favorite BBQ meat, or grilled teriyaki chicken. With the addition of some leftover turkey, or some pressed seasoned tofu, it's a great main dish salad! You can change out the nuts (try pine nuts!), add your favorite and freshest garden vegetables and make this salad your own. If you like your dressing a little more lemony, add 1/2 tsp. of finely grated fresh lemon zest. I'd love to hear your new combinations."

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Ready In:: 10mins
Ingredients:: 13
Serves:: 4-6

ingredients

3 cups rice, cooked use brown or white or any mixture you like
¹⁄₂ cup carrot, finely chopped or shredded
¹⁄₄ cup green onions or 1/4 cup scallion, finely chopped
¹⁄₂ cup celery, finely chopped
1 chopped apple, skin on, cored
¹⁄₂ 1/2 cup other nuts or 1/2 cup water chestnut, coarsely chopped
Optionals
¹⁄₂ cup chinese peas or 1/2 cup snow peas, cut horizontally and in 1/2-inch pcs
¹⁄₂ cup raw spinach, juiliened
Dressing
¹⁄₂ cup mild salad oil, of your choice
2 2 tablespoons shoyu or 2 tablespoons tamari
3 3 tablespoons lime juice or 3 tablespoons grapefruit juice
1 teaspoon dark sesame oil, in Asian food section
1 small garlic clove, pressed finely or garlic puree

directions

Place all the prepared vegetables and fruit in a large salad bowl. Toss with the cooled rice. Sprinkle with 1/2 the nuts, reserving the rest for garnish.
Combine the dressing ingredients in a jar with a screw top, shake until combined. Taste for balance. If it needs a little more lemon drizzle in another teaspoon at a time, and retaste. Add a little more soy sauce if you prefer too.
Drizzle 1/2 the dressing on the salad, toss. Sample the salad - depending on what kind of rice you use, you may require more dressing. Add more as necessary. Top the salad with the remaining chunky nuts, and serve.

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RECIPE SUBMITTED BY

Chef Freckles

I'm married with currently 5 children 12 and under. We have a small dairy goat herd, two housecats, a sunny days only barncat and a long haired dachshund who plays with them, and runs from them, depending on the day. We now have a fox terrier-jack russell mix with a serious limp - we named her Cricket. She loves to snuggle with the cats. Them - not so much. I'm passionate about cooking, and preserving our harvest. We have a petite farm stand where I sell my heirloom tomatoes and naturally grown produce on Canandaigua Lake. I milk the goats and make cheese for my family's use only. I teach my little ones to work alongside me picking berries and turning them into perfectly wonderful and simple jams and preserves. We have so much fun!! It's a wonderful life! Freckles, married to Farm Boy

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