Spicy Thai Rice SaladJun 04 2012 by
I’m in a rice phase. I think it has to do in part with my
obsession, undying love enthusiasm for my new favorite restaurant Shojin. I want to move in there and spend my days eating all their delicious foods, BUT since that is probably not going to happen I have to make do at home with my extremely limited sushi making skills. I basically suck at making rice based sushi so after a couple, few dozen MANY unsuccessful attempts I said screw it – I’m making a salad! And unless you live in Los Angeles and can head over to Shojin, you should make this salad right now. It’s yummy and delicious and no sushi is harmed in the making of this meal.
- 4 cups cooked short grain brown rice
- 3/4 cup finely diced celery
- 1/2 cup finely diced red pepper
- 4 green onions, thinly sliced
- 1/3 cup julianned carrot
- 1/2 cup raisins
- 1/2 cup raw peanuts
- 3 tbsp toasted sesame oil
- 5 tbsp reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 3 tbsp brown rice vinegar
- 1/16 – 1/8 tsp cayenne (amount will depend on what level of spice you desire)
- 1/16 – 1/8 tsp chili flakes (amount will depend on what level of spice you desire)
- Add the first 7 ingredients to a large bowl and gently combine. Set aside.
- In a small bowl mix together the oil, tamari, vinegar, cayenne and chili flakes. The amount of spice in your dressing is totally up to you. Feel free to adjust to your likeness.
- Drizzle the dressing over the salad and mix until well coated.
- Serve at room temperature or place in the fridge until well chilled.
Makes approximately 7 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 291, Cal. from Fat: 108, Total Fat: 12g, Sat. Fat: 1.5g, Carbs: 39g, Fiber: 4g, Sugars: 7g, Protein: 6.5g, Sodium: 514mg, Chol: 0mg
Leftover salad can be stored in an airtight container in the fridge for up to 1 week.