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Asian Persuasion Summer Salads


These are two of our favorite summer salads, even as autumn approaches. Both recipes have an Asian flair, with rice vinegar, soy sauce, chiles and green onions . Rita’s brown rice salad adds a ‘wow’ combination of cilantro, basil and mint that we highly recommend if you’ve never tried this trio. Raisins are the ringer ingredient in Rosie’s slaw, adding a sweet balance to the red pepper flakes and vinegar. When you buy rice vinegar there are two types – ‘seasoned rice vinegar’ and ‘rice vinegar’.  Seasoned has a bit of sugar and salt, so note which vinegar is in which recipe. The rice salad uses seasoned rice vinegar; the slaw uses plain.

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Thai Rice Salad with Three Herbs Makes 8 servings.

1/2  cup seasoned rice vinegar*
2      tablespoons peanut oil
1      tablespoon soy sauce
1      tablespoon packed brown sugar, optional*
1/2  teaspoon hot chili oil, optional
4     cups cooked short grain brown rice**
1/2  cup shredded carrots
1      medium cucumber, seeded and sliced
2     green onions, sliced
1/3 cup each chopped cilantro, mint and basil
Zest of 1 lime

Whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, chili oil. Add remaining ingredients to a large bowl. About 10 minutes before serving, pour dressing over and stir to combine.

*Seasoned rice vinegars vary. I used Marukan brand and omitted the brown sugar.
**Use 1-1/4 to 1-1/2 cups raw rice; different types have different yields. Cook as package directs, then chill well. (Make rice a day ahead if you want.) My favorite brand of short grain brown rice is Tsuru Mai, grown in California.
Per serving: 180 calories, 3g protein, 32g carb, 4g fat, (1g sat. fat), 0 mg chol, 380 mg sodium, 2.5g fiber      Thai Rice Salad recipe by Rita Held

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Spicy Asian Slaw Makes 4 servings. Prep time: 10 minutes

3    tablespoons soy sauce
2    tablespoons rice vinegar
1    tablespoon dark sesame oil
1/4 teaspoon crushed red pepper flakes
1    pkg. (8-oz.) coleslaw mix (or 4 cups shredded cabbage and carrots)
1/2 cup Sun-Maid Natural Raisins
1/3 cup thinly sliced green onion
1/4 cup peanuts or chopped cashews (optional)

Combine vinegar, soy sauce, sesame oil, and pepper flakes in a large bowl. Add coleslaw mix, raisins and green onion. Toss well. Chill at least 1 hour or up to 24 hours before serving. Add peanuts or cashews, if desired.

Per serving (1 cup):  130 calories; 5g protein; 3.5g fat (Sat. Fat .5g); 22g carb; 0mg chol;  490mg sodium; 3g fiber

Recipe by Karen Levin for Sun-Maid Growers. Photo by Kelly Burgoyne.

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One Comment

  1. Meghan
    Posted September 11, 2018 at 11:30 am | Permalink

    Those look amazing with all the fresh herbs, so refreshing! I can’t wait to try it tonight!

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