Cold Rice Salad
1.3k
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.
Ingredients
| 1 | cup |
long grain rice
white (cook as directed on box) |
|
| 12 | ounces |
peas, frozen
blanched |
* |
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | small |
sweet bell peppers
or 2 stalks celery, chopped |
* |
| 4 | ounces |
shrimp
small |
|
| ½ | cup |
almonds
or pecans, chopped |
* |
| For the dressing: | |||
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
white vinegar
|
|
| ½ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
sugar
|
|
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.
Nutrition Facts
Serving Size 141g (5.0 oz)Amount per Serving
Calories 36036% of calories 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?
United States
how long does it stay fresh?
about 3 years ago