Cold Asian Brown Rice Salad

“I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)”

Ingredients Nutrition

  • 1 12 cups brown rice (measured uncooked)
  • 1 large carrot, grated
  • 3 tablespoons chopped cilantro
  • 12 cup dry roasted peanuts, chopped
  • 3 green onions, diced small
  • Dressing
  • 14 cup vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame oil
  • salt and pepper


  1. Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
  2. Meanwhile, prepare dressing and veggies.
  3. Toss rice with dressing and cool in fridge.
  4. Once cooled, add veggies and toss.
  5. If not serving right away, reserve peanuts until just before serving so they will not get soggy.
  6. Serve cold.

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