Eastern Rice Salad

Eastern Rice Salad

49 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Recipe by  Teri

“A fresh Eastern style rice salad with lots of vegetables!”

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Adjust Servings

Original recipe yields 10 servings



  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 (49)

Rate This Recipe


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

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.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



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Curried Chicken and Rice Salad


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Artichoke Rice Salad