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Asian Rice Salad

2  cups Leftover Asian Rice Pilaf  
2   Garlic Cloves (minced or 1 teaspoon bottled)  
1/2  cup Water Chestnuts (coarsely chopped)  
1/4  cup Carrot (thin slices)  
1/4  cup Celery (thin slices)  
1  tbsp Roasted Peanuts (coarsely chopped)  
3  tbsp Oil (preferably peanut)  
1 - 3
 tbsp Red Wine or Rice Vinegar  
1/2  tsp Sugar  

3   Green Onions White and Green Tops (sliced)  
Asian Rice Salad
1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.
2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.
6 Servings

Great way to use left over rice pilaf by adding water chestnuts, carrot, celery, roasted peanuts, and green onions.
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