Exotic Asian Rice Salad

Easy rice salad with tons of flavour
Dish Type: salads Lifestyle: dairy free, gluten free, vegan, vegetarian

Prep Time
15 minutes

Cook Time
30 minutes


2 cups long grain brown rice cooked in 4 cups water

¼ cup olive oil, organic                      

2 tbsp. sesame oil

¼ tsp. cayenne                       

2 tbsp. Bragg’s Aminos

1 clove mashed garlic                        

pinch coriander

1 tsp. salt                                            

1 tsp. grated ginger               

4 tbsp. lemon juice                            

1 tbsp. lime juice

1 small diced red onion                     

3 stalks celery, diced finely

½ lb mung bean sprouts                    

1 grated carrot

½ cup roasted cashews                      

1 cup chopped fresh peppers

1 cup sliced water chestnuts             

1 cup cucumber, diced


Pre-cook the rice and set it aside.

In a large salad bowl combine the remainder of the ingredients.

Add cooked rice, mix together well and chill until needed, can be eaten at room temperature.