Asian Rice Salad
Submitted by flowell
Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
10 minLeftover rice gets a complete makeover in this colorful salad that’s anything but ordinary.
The dressing combines rice vinegar, soy sauce, and sesame oil for that classic Asian flavor profile. Fresh vegetables add crunch and color while the rice provides satisfying substance.
This salad actually improves as it sits, making it ideal for meal prep. The flavors meld together while the vegetables stay crisp.
Pro Tips
- Use day-old refrigerated rice for the best texture (freshly cooked rice gets mushy)
- Toast sesame seeds in a dry pan until fragrant for deeper flavor
- Cut all vegetables to similar size for even distribution
- Dress the salad 30 minutes before serving for optimal flavor
- Add proteins like grilled chicken or edamame for a complete meal
Ingredients
Directions
Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.
Combine oil, vinegar and sugar in a small jar, cover and shake to combine.
Pour over the salad and serve at once.
Comments
