Thai Rice Salad with Three Herbs Recipe

Difficulty: Easy | Total Time: Prep time: 20 minutes | Makes: 8 servings

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.

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

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