Vegan Asian Rice Salad Recipe

Name: Vegan Asian Rice Salad Recipe
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 8 servings
Cuisine: Asian,Chinese
Ingredients: 1/4 cup peanut oil, or a neutral-flavored oil, such as safflower oil or canola oil; 1 teaspoon kosher salt, or sea salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon sugar; 1 teaspoon sesame oil; 4 cups cooked brown rice, chilled; 1 carrot, diced; 1/2 cup snow peas, chopped; 1/4 cup rice vinegar; 1 stalk celery, diced; 1/2 large bell pepper, red or yellow, diced; 3 green onions, chopped; 1/2 cup corn kernels, optional; 2 tablespoons chopped fresh parsley, or cilantro, chopped, for garnish

A simple, nutritious vegan and gluten-free Asian rice salad, perfect for utilizing leftover rice and served either hot or cold.

⭐ 3.6 (20 reviews) Prep: 20 minCook: 2 minTotal: 22 minYields: 8 servings

Category Tags:

Entree Dinner Lunch Side Dish Salad

Cuisine Tags:

Asian Chinese

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Instructions

Whisk peanut oil, salt, black pepper, sugar, and sesame oil in a small bowl until the sugar dissolves.
Pour this dressing over chilled brown rice in a large bowl and toss to coat.
Optionally steam diced carrots, snow peas, and corn for 1 to 2 minutes until tender, then plunge them into an ice bath, drain, and stir into the rice.
Add the remaining ingredients, including rice vinegar and chopped green onions, tossing to distribute throughout the salad.
Serve the salad chilled, garnished with fresh parsley or cilantro if desired.

Nutritional Info (per serving)

Calories: 191 kcal

Carbohydrate: 26 g

Cholesterol: 0 mg

Fiber: 3 g

Protein: 3 g

Saturated Fat: 1 g

Sodium: 53 mg

Sugar: 2 g

Fat: 8 g

Unsaturated Fat: 0 g