Cantonese rice salad
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.

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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