“A wonderful East-Asian inspired salad! Very healthy with a wonderfully crunchy texture thanks to all the fresh vegtables. This is a perfect meal to throw together when it's too hot to cook!”
READY IN:
40mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a suacepan bring 1 1/2 cups salted water to a boil.
  2. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes.
  3. Refrigerate rice until chilled.
  4. combine the chilled, cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
  5. Blend the vegtrable oil, soy sauce, parsley and crushed garlic in a seperate bowl.
  6. Pour the dressing over the salad 1 hour before serving and toss well.

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