Asian Rice Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice, cooked
leftover asian rice pilaf |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
water chestnuts
sliced |
*
|
| ¼ | cup |
carrots
thinly sliced |
|
| ¼ | cup |
celery stalks
sliced |
|
| 1 | tablespoon |
peanuts
roasted coarsely choped |
|
| 3 | tablespoons |
peanut oil
|
|
| 1 | tablespoons |
rice vinegar
up to 3 tablespoons, or red wine vinegar |
|
| ½ | teaspoon |
sugar
|
|
| 3 | each |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice, cooked
leftover asian rice pilaf |
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
water chestnuts
sliced |
*
|
| 59 | ml |
carrots
thinly sliced |
|
| 59 | ml |
celery stalks
sliced |
|
| 15 | ml |
peanuts
roasted coarsely choped |
|
| 45 | ml |
peanut oil
|
|
| 15 | ml |
rice vinegar
up to 3 tablespoons, or red wine vinegar |
|
| 2.5 | ml |
sugar
|
|
| 3 | each |
scallions, spring or green onions
sliced |
|
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.
