Asian Twisted Rice Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 cups rice, cooked use brown or or any mixture you like
• 1/2 cup carrot, finely chopped or shredded
• 1/4 cup green onions or 1/4 cup scallion, finely chopped
• 1/2 cup celery, finely chopped
• 1 chopped apple, skin on, cored
• 1/2 cup peanuts or 1/2 cup other nuts or 1/2 cup water chestnut, coarsely chopped
• 1/2 cup chinese peas or 1/2 cup snow peas, cut horizontally and in 1/2-inch pcs
• 1/2 cup raw spinach, juiliened
• 1/2 cup mild salad oil, of your choice
• 2 tablespoons soya sauce or 2 tablespoons shoyu or 2 tablespoons tamari
• 3 tablespoons lemon juice or 3 tablespoons lime juice or 3 tablespoons grapefruit juice
• 1 teaspoon dark sesame oil, in asian food section
• 1 small garlic clove, pressed finely or garlic puree

Recipe

• 1 place all the prepared vegetables and fruit in a large salad bowl. toss with the cooled rice. sprinkle with 1/2 the nuts, reserving the rest for garnish.
• 2 combine the dressing ingredients in a jar with a screw top, shake until combined. taste for balance. if it needs a little more lemon drizzle in another teaspoon at a time, and retaste. add a little more soy sauce if you prefer too.
• 3 drizzle 1/2 the dressing on the salad, toss. sample the salad - depending on what kind of rice you use, you may require more dressing. add more as necessary. top the salad with the remaining chunky nuts, and serve.