Asian Rice Salad
2 cups short grain brown rice
4 stalks minced celery
1 tin water chestnuts, sliced
4 green onions, minced
2 large carrots, grated
4 cups Mung bean sprouts
1/2 cup toasted cashews
1 red pepper, diced
Dressing:
1/4 cup toasted sesame oil
1/4 cup olive oil
2 Tbsp brown rice vinegar
2 Tbsp tamari soy sauce
1 tsp raw sugar
2 tsp ginger, grated
2 cloves of garlic, minced
1/2 can of coconut milk
1 tsp salt
1/4 tsp cayenne
Instructions:
Pre-cook the 2 cups of rice in 4 cups of water. Once done, set aside to cool.
In a bowl, combine the vegetables. Add the cooled rice to the veggies and toss well with the dressing.
Store extra in fridge. Keeps about 4 days.
Posted on: May 17th, 2010 Credit: Kootenay Co-op Cooking School: Maggie Jones
