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Asian Persuasion Summer Salads

Here are two of our favorite summer 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! 

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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
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, 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 developed 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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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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