11987 Thai Rice Salad with Three Herbs Prep time: 20 minutes 8 servings Mon May 19 11:28:16 -0700 2008 Mon May 19 11:28:16 -0700 2008 Easy Thai User http://www.chow.com/recipes/11987 Mon, 19 May 2008 18:28:16 GMT 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, use used chewy short-grain brown rice as a healthier alternative.

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  • In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil.
  • Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.
  • Notes: • Rice may be cooked 2-3 days in advance. Store tightly covered in the refrigerator. • Long grain brown rice, or any other rice may be used. • If using Thai basil, reduce amount to 1-2 tablespoons. • For a main-course salad, add 1 to 2 cups diced cooked chicken.
    • ]]>     http://www.chow.com MizkanAmericas 51 Side Dish 1/2 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic

    ]]>     2 tablespoons peanut oil or vegetable oil

    ]]>     1 tablespoon soy sauce

    ]]>     1 tablespoon brown sugar

    ]]>     1/2 teaspoon hot chili oil (optional)

    ]]>     4 cups cooked, chilled short-grain brown rice

    ]]>     1 medium cucumber, seeded and sliced

    ]]>     2 green onions, sliced

    ]]>     1/2 cup shredded carrots

    ]]>     1/3 cup chopped mint

    ]]>     1/3 cup chopped basil

    ]]>     1/4 cup chopped cilantro

    ]]>     Zest of 1 lime

    ]]>     392 side dish 388 healthy 644 summer