Rice Salad

Rice Salad


1 person made this

You can make this rice salad vegetarian by omitting the shrimp and substituting a little salt for the fish sauce. You can also make it with leftover chicken or turkey.

Serves: 6 

  • 1/2 cup rice wine vinegar
  • 1/2 cup fish sauce
  • 1/4 cup sesame oil
  • 1/4 cup chilli oil
  • 1/4 cup lime juice
  • 2 cups long grain rice
  • 1/2 cup spring onions, thinly sliced
  • 1/3 cup carrots, diced
  • 1/2 cup red capsicum, diced
  • 1 chilli pepper, seeded and finely diced
  • 1/4 cup mint, finely diced
  • 1/4 cup coriander, finely diced
  • 400g cooked prawns
  • 1/3 cup peanuts, roughly chopped

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. In a small bowl, whisk together the vinegar, fish sauce, sesame oil, chilli oil and lime juice.
  2. Cook the rice until done, about 12 minutes. Drain and let cool slightly. Add 1/3 of the dressing and toss the rice. Let cool completely.
  3. Place the rice in a serving bowl and add the spring onions, carrots, capsicum, chilli, mint, coriander and prawns. Toss with the remaining dressing.
  4. To serve, divide between 6 bowls and sprinkle with chopped peanuts.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate