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Cold Asian Vegan Rice Salad with Veggies

User Rating 4.5 Star Rating (2 Reviews)

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Cold Asian Vegan Rice Salad with Veggies
A nutritious vegetarian and vegan Asian rice salad recipe with rice, sesame oil and snow peas that you can serve hot or cold. Rice salad is a great way to use leftover rice. This rice salad is a vegetarian, vegan and gluten-free recipe, as long as you make sure your rice vinegar is gluten-free.

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Ingredients:

  • 4 cups cooked brown rice, chilled
  • 1/4 cup peanut oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 carrot, diced
  • 1/2 cup chopped snow peas
  • 1/2 cup corn kernels (optional)
  • 1/4 cup rice vinegar
  • 1 stalk celery, diced
  • 1/2 red or yellow bell pepper, diced
  • 3 green onions, chopped
  • 2 tbsp chopped fresh parsley

Preparation:

In a small mixing bowl, combine the peanut oil, salt, pepper, sugar and sesame oil. Stir until the sugar dissolves, then pour over the rice in a large mixing bowl. Toss gently to coat, then set aside.

Steam the carrot, snow peas and corn for one minute. Drain, then stir the vegetables into the rice.

Add the remaining ingredients and stir to combine. Serve chilled.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Guest

This is an easy, colorful vegetarian dish that we've made twice in the last couple of days. 1st time (potluck last night) I substituted olive oil for the peanut oil, left out the pepper and my husband added 1 teaspoon Five Spice. 2nd time (potluck tomorrow) I again substituted olive oil for peanut oil (my husband was concerned about allergies to peanuts), left out the pepper, added 1 teaspoon of Five Spice and also added about 1/2 teaspoon of ginger.

6 out of 7 people found this helpful.

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