Minted Rice Salad


Preparation info

  • Servings:


    as a side or starter
    • Difficulty


    • Ready in

      15 min

Appears in

Love Your Leftovers

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.



  • ¼ cup minced shallot
  • 1 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 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 chopped radish (about 6 radishes)
  • 3 tablespoons minced fresh mint


    1. For dressing: Whisk together the dressing ingredients in a small bowl.
    2. 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.
    3. Pour dressing over salad and stir well.
    4. Serve immediately or store in the fridge. The salad will keep fine for a few days.