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 servingsPrep
15 minCook
3 minReady
18 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
white (cook as directed on box) |
|
| 346.8 | ml/g |
peas, frozen
blanched |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | small |
sweet bell peppers
or 2 stalks celery, chopped |
*
|
| 115.6 | ml/g |
shrimp
small |
|
| 118 | ml |
almonds
or pecans, chopped |
*
|
| For the dressing: | |||
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
white vinegar
|
|
| 118 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
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.
