Eastern Rice Salad

Eastern Rice Salad

Teri 0

"A fresh Eastern style rice salad with lots of vegetables!"

Ingredients 2 h 30 m {{adjustedServings}} servings 249 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a saucepan bring 1 1/2 cups salted water to a boil. Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes. Refrigerate rice until chilled.
  2. Combine the chilled cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
  3. Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
  4. Pour the dressing over the salad 1 hour before serving and toss well.
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Reviews 50

  1. 67 Ratings


This is sooo good! It always gets rave reviews. I like to add the dressing just before serving, because it does tend to get soggy.


I bring this salad to every potluck I go to and everyone always asks for the recipe. I sometimes alter the recipe to make it different, by adding a little sesame oil and using different vegetables. Mmmmmmmmmmmmmmmmmm

DC in TX

Good. However, I think that you could definitely let the flavors meld together longer with the sauce than just the 1 hour before. Also, I added water chestnuts and omitted bean sprouts- which was a good call for our family. Lastly, I would add more garlic to the sauce, lessen the amount of celery and green onions- since those two veggies somewhat overpour the dish. But other than that it's a very tasty rice dish. Will definitely try again with a few changes.