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Rice
salad with peppers, scallion, mushrooms, peas and roasted
cashew nuts, subtly flavored with soy sauce, sesame oil and
lemon juice, and accented with fresh ginger.
(Read
the related
post.)
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| 3
tablespoons soy
sauce |
| 1
tablespoon sesame
oil |
| 1
tablespoon lemon juice |
| ½
teaspoon superfine (caster) sugar |
| ¼
teaspoon ground black pepper |
| 2
teaspoons grated fresh ginger |
| 1
clove garlic—minced (crushed) |
| 1
cup long grain rice—cooked
and left to cool |
| ½
red pepper (capsicum)—diced |
| ½
green pepper (capsicum)—diced |
| 1
scallion (spring onion)—thinly sliced on the diagonal |
| 4
button mushrooms—halved and thinly sliced |
| 1/3
cup green peas |
| ½
cup roasted cashews |
MIX
together the soy sauce, sesame oil, lemon juice, sugar, pepper,
garlic and ginger in a small bowl. PLACE the remaining ingredients
in a large bowl, drizzle the dressing on top, and toss everything
together until well combined.
Tip:
You can make this rice salad in advance and store, covered,
in the refrigerator—the
flavors will improve over time.
Variation:
Add some cold cooked shrimp or chicken to create a main meal.
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Insalata
di Riso (Italian Rice Salad). Packed with tasty
and healthful ingredients including tuna, tomatoes,
toasted pine nuts, mushrooms, peas, cubed mozzarella
cheese, artichoke hearts and peppers. |
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Tuna
Lentil Rice Salad. A Mediterranean-inspired
rice salad with tuna, lentils, olives and a selection
of flavorsome vegetables and herbs. |
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Asian
Noodle Salad. A fresh and delicious noodle salad
with red pepper, snow peas, baby corn, sesame seeds
and cilantro tossed with an Asian-style dressing.
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