Minted Rice Salad

Name: Minted Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: Servings: 4 as a side or starter
Cuisine: United States
Ingredients: 1 clove garlic, minced; ¼ cup minced shallot; 1 tablespoon rice wine vinegar; 1 tablespoon soy sauce; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon toasted sesame oil; Pinch of black pepper; 4 cups cooked rice; 1 cup diced cucumbers; 1 cup frozen edamame or peas, thawed; 1 cup frozen edamame or peas, thawed; 1 cup chopped radish (about 6 radishes); 1 cup chopped radish (about 6 radishes); 3 tablespoons minced fresh mint

Preparation info

Servings:
4
as a side or starter

Difficulty
Easy
Ready in
15 min

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

This is a nice, light salad that pairs well with a ton of dishes. If you happen to be a lamb fan, try it with some seared lamb chops. Personally, I love this salad as a lunch salad. It’s surprisingly filling. And yes, you better believe I squirt a good amount of Sriracha on top if I’m eating it for lunch.

Ingredients

Dressing

¼ cup minced shallot
1 clove garlic, minced
3

Americas
United States
Lunch
Starter
Side dish
Vegetarian

Method

For dressing: Whisk together the dressing ingredients in a small bowl.
Stir together rice with vegetables and mint in a large bowl. If your rice is very dry and crispy, I recommend microwaving it on high for 30 seconds with 2 tablespoons water to soften it.
P