Thai Rice Salad with Three Herbs

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Description

The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, we’ve used chewy short-grain brown rice.

Ingredients

  • ½ cup NAKANO® Seasoned Rice Vinegar – Roasted Garlic
  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon hot chili oil
  • 4 cups cooked, chilled short-grain brown rice
  • 1 medium cucumber, seeded and sliced
  • 2 medium (4-1/8″ long)s green onions, sliced
  • ½ cup shredded carrots
  • ⅓ cup chopped mint
  • ⅓ cup chopped basil
  • ¼ cup chopped cilantro
  • 1 lime, zested

Instructions

  1. In a 1-cup measuring cup
  2. whisk together Nakano seasoned rice vinegar
  3. peanut oil
  4. soy sauce
  5. brown sugar
  6. and if desired
  7. hot chili oil.
  8. Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 8

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