Rice-Vegetable Oriental Salad
Yield
4 servingsPrep
15 minCook
7 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cauliflower florets
chopped |
|
| ½ | cup |
broccoli florets
chopped |
|
| ½ | cup |
carrots
or |
|
| ½ | cup |
snow pea pods
chopped or sliced |
|
| ½ | cup |
onions
chopped or sliced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 ½ | cups |
rice, quick cooking
brown |
* |
| 1 | teaspoon |
apple cider vinegar
|
|
| 1 | dash |
ginger
|
*
|
| 1 | dash |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cauliflower florets
chopped |
|
| 118 | ml |
broccoli florets
chopped |
|
| 118 | ml |
carrots
or |
|
| 118 | ml |
snow pea pods
chopped or sliced |
|
| 118 | ml |
onions
chopped or sliced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 591 | ml |
rice, quick cooking
brown |
* |
| 5 | ml |
apple cider vinegar
|
|
| 1 | dash |
ginger
|
*
|
| 1 | dash |
lemon juice
|
*
|
Directions
Cut the vegetables into ½-inch cubes.
Place the vegetables in a heavy saucepan with the soy sauce.
Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender.
Cool and add the remaining ingredients.
Chill before serving.
