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Cold Rice Salad

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Cold Rice Salad

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

 

Yield

4 servings

Prep

15 min

Cook

3 min

Ready

18 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup long grain rice
white (cook as directed on box)
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12 ounces peas, frozen
blanched
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2 each scallions, spring or green onions
chopped
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2 small sweet bell peppers
or 2 stalks celery, chopped
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4 ounces shrimp
small
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½ cup almonds
or pecans, chopped
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For the dressing
¼ cup vegetable oil
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2 tablespoons white vinegar
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½ cup soy sauce, tamari
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2 tablespoons sugar
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Ingredients

Amount Measure Ingredient Features
237 ml long grain rice
white (cook as directed on box)
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346.8 ml/g peas, frozen
blanched
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2 each scallions, spring or green onions
chopped
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2 small sweet bell peppers
or 2 stalks celery, chopped
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115.6 ml/g shrimp
small
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118 ml almonds
or pecans, chopped
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For the dressing:
59 ml vegetable oil
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3E+1 ml white vinegar
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118 ml soy sauce, tamari
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3E+1 ml sugar
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Directions

In a large bowl. Add the rice, peas, green onions, sweet bell peppers, shrimp and nuts and toss to distribute.

In another bowl whisk together the oil, vinegar, soy sauce and sugar until well incorporated.

Pour the dressing over the rice mixture, gently toss to distribute and refrigerate to let the flavours meld.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

how long does it stay fresh?

 

 

Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 36036% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1863mg 78%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 4%
Sugars g
Protein 23g
Vitamin A 3% Vitamin C 3%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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