3 tablespoons soy sauce |
1 tablespoon sesame oil |
1 tablespoon lemon juice |
½ teaspoon superfine (caster) sugar |
¼ teaspoon ground black pepper |
2 teaspoons grated fresh ginger |
1 clove garlic—minced (crushed) |
1 cup long grain rice—cooked and left to cool |
½ red pepper (capsicum)—diced |
½ green pepper (capsicum)—diced |
1 scallion (spring onion)—thinly sliced on the diagonal |
4 button mushrooms—halved and thinly sliced |
1/3 cup green peas |
½ cup roasted cashews |
MIX together the soy sauce, sesame oil, lemon juice, sugar, pepper, garlic and ginger in a small bowl. PLACE the remaining ingredients in a large bowl, drizzle the dressing on top, and toss everything together until well combined.Tip: You can make this rice salad in advance and store, covered, in the refrigerator—the flavors will improve over time.
Variation: Add some cold cooked shrimp or chicken to create a main meal.
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