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Asian Rice Salad

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Submitted by flowell

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

2 473
CUPS ML RICE, COOKED
leftover asian rice pilaf
2 2
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML WATER CHESTNUTS
sliced *
¼ 59
CUP ML CARROTS
thinly sliced
¼ 59
CUP ML CELERY STALKS
sliced
1 15
TABLESPOON ML PEANUTS
roasted coarsely choped
3 45
TABLESPOONS ML PEANUT OIL
1 15
TABLESPOONS ML RICE VINEGAR
up to 3 tablespoons, or red wine vinegar
½ 2.5
TEASPOON ML SUGAR
3 3

Directions

  1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.

  2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine.

  3. Pour over the salad and serve at once.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 150 45% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 19% Vitamin C 6%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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