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Asian Rice Salad

 

69

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

10

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 15045% of calories 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?

 

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