Asian Rice Salad

Dinner Salad
From Sez and Jack

Ingredients

  • 1 cup rice (brown or long grain)
  • 1/4 cup tamari or soy sauce
  • 1 small red onion (or spring onion), finely diced
  • 1 capsicum, finely diced
  • 1/2 cup currants
  • 3/4 cup edamame beans, blanched
  • 1/2 cup roughly chopped roasted, salted peanuts
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup sesame seeds
  • DRESSING
  • 1/2 cup peanut oil or olive oil
  • 1/4 cup lime juice
  • 2 garlic cloves, crushed
  • 2 tsp ginger, grated
  • 2 tsp soy sauce (I reduced this given the soy sauce in the rice above)
  • 2 tsp honey

Method

  1. Cook the rice, leave to rest.
  2. Add the tamari/soy sauce, red onion/spring onion, capsicum, currants and edamame beans. Stir well then leave to sit for at least 2 hours, ideally overnight.
  3. Make the dressing by adding all ingredients to a jar or bowl and stirring. Season. Keep in the fridge until ready to go.
  4. Just before you serve, add the remaining ingredients and the dressing, season if needed, and serve.