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Asian Persuasion Summer Salads

Here’s a kick-off to summer with two of our favorite salads. Both recipes have a spicy Asian flair, with rice vinegar, soy sauce, chilis 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 chilis 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. Add to your barbecue menus with few more of our favorite salads. Welcome to summer! Szechaun Mac Salad Sesame Chicken Caesar Salad Not your mother’s coleslaw  Print This Recipe 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 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.  *NOTE: 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.) A favorite brand of short grain brown rice is Tsuru Mai. 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 developed by Rita Held

Print This Recipe 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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4 Comments

  1. Valerie Sheaff
    Posted May 30, 2011 at 7:52 pm | Permalink

    I want to try these! Looks GREAT! THANKS!

    Val

    • Rosie's Kitchen
      Posted May 30, 2011 at 8:29 pm | Permalink

      Glad you are inspired! My sister served them both for a bbq today, maybe we’ll get a report from her 🙂

  2. Anita Lischak
    Posted May 31, 2011 at 12:31 pm | Permalink

    I made both this Rice Salad and the Asian Slaw for a BBQ and they were hits! I used Trader Joes frozen Jasmine rice for the Rice Salad – that was quick and easy and delicious too! I’m sure using the frozen brown rice would be tasty also. In the Asian slaw, I substituted Golden Raisins…looked and tasted really good!
    Thanks Rosemary and Rita! Anita

    • Rosie's Kitchen
      Posted May 31, 2011 at 2:19 pm | Permalink

      Those are great tips Anita! We love shortcuts like the frozen rice, and you’re right that the golden raisins look pretty in the slaw. Thanks for giving our recipes a try!

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