Eastern Rice Salad

Eastern Rice Salad


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


2 h 30 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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  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 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 ...

I omitted the spinach and upped the rice to 1c. When I added the oil/soy sauce/garlic mix-even with all the veggies/rice-it was too salty and oily for me. I then cooked another cup of rice..let ...

Simple and delicious. I used white and wild rice instead of just white. A new classic!

This recipe has been a hit at both a groom's rehearsal dinner and at a pot luck. I always get asked for the recipe.

My husband just stated that this is his new favorite salad. I made this exactly as printed, except I didn't add bean sprouts (couldn't get them) and I shortchanged the vegetable oil so that I co...

Absolutely delicious! I served it with grilled tuna steaks and sourdough, it was a total hit. Everyone had additional helpings and kept commenting how yummy it was!

I've made this salad for almost every BBQ we've attended this summer and am always asked for the recipe.