1/2 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic
2 tablespoons peanut oil or vegetable oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon hot chili oil (optional)
4 cups cooked, chilled short-grain brown rice
1 medium cucumber, seeded and sliced
2 green onions, sliced
1/2 cup shredded carrots
1/3 cup chopped mint
1/3 cup chopped basil
1/4 cup chopped cilantro
Zest of 1 lime
The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, use used chewy short-grain brown rice as a healthier alternative.
1In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil.
2Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.
• Rice may be cooked 2-3 days in advance. Store tightly covered in the refrigerator.
• Long grain brown rice, or any other rice may be used.
• If using Thai basil, reduce amount to 1-2 tablespoons.
• For a main-course salad, add 1 to 2 cups diced cooked chicken.
This healthy and delicious salad pairs kale with tender roasted butternut squash and red onions, plus a rich tahini dressing and crunchy toasted pine nuts. It's a great holiday side dish, and leftovers make a hearty lunch. Get the recipe.