Eastern Rice Salad

Eastern Rice Salad

50

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

Ingredients

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

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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Directions

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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

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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 vegetabl...

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 ...