Oriental Salad

posted by Sandy Wells 05-31-98 10:54 AM 

Oriental Salad

24 oz. cooked rice, serve on room temperature 
6 Tbl. rice vinegar 
3 1/2 Tbl. soy sauce 
1 large garlic clove, minced 
2 Tbl. fresh ginger 
1 1/2 tsp. sugar 
3/4 tsp. dried hot pepper flakes 
3/4 tsp. dry mustard 
1/4 tsp. Five Spice powder 
1/4 Cup sesame oil 
1/2 large red bell pepper, finely diced 
1/3 Cup green onions, chopped 
3 oz. of baby peas or snow peas 
1 medium carrot, cut into 2" strips 
Chinese napa cabbage or spinach leaves 

Cook rice, cool and set aside, keep at room temperture. 

Combine 4 Tbl. of vinegar, 3 Tbl. soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five spice powder 
in a small bowl, whisk in oil. 

Toss warm rice with dressing. 

Toss in bell pepper, green onion, peas and carrot.

Add more vinegar and soy sauce to taste, if desired. 

Line a serving platter with cabbage or leaves and serve rice dish on top 
or serve alone as a side dish. 

Serve at room temperature. 

Serves 5 

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