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CHOW: Recipes: Thai Rice Salad with Three Herbs
MEMBER RECIPE

Thai Rice Salad with Three Herbs Recipe

By MizkanAmericas
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.

INGREDIENTS
  • 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
INSTRUCTIONS
  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.

Member recipes are not tested by the CHOW food team.

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COMMENT

  • Absolutely wonderful. I had to do some tweaking for missing items, but it was fabulous. Also, one of the times I made this, I needed a really BIG salad for a picnic of 15, so I added 2 lbs. medium shrimp which doubled the size and the spices and lime with the shrimp was wonderful, though I think I should have cut up the shrimp, at least in half, instead of leaving them whole. Another time I...+READ

    Absolutely wonderful. I had to do some tweaking for missing items, but it was fabulous. Also, one of the times I made this, I needed a really BIG salad for a picnic of 15, so I added 2 lbs. medium shrimp which doubled the size and the spices and lime with the shrimp was wonderful, though I think I should have cut up the shrimp, at least in half, instead of leaving them whole. Another time I served it, I rolled it up in rare roast beef slices... flavor was great, but it got messy with salad falling out of ends of roast beef.-COLLAPSE