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
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.