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Thai Rice Salad with Three Herbs

Thai Rice Salad with Three Herbs

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NAKANO(R)

The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, we’ve used chewy short-grain brown rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a 1-cup measuring cup, whisk together Nakano seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil.
  2. Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.
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Reviews

Michelle
3
7/7/2008

This is quite good! I made a few changes. I'm not a fan of cilantro for cilantro's sake, so I left it out, but I used fresh mint and basil out of my garden to really give it that stronger herb flavor. The dressing was good, but seemed to be missing something, so I added spicy chili garlic paste, lime juice and a pinch of onion salt to give it some zing. Fantastic! It really was tasty,and I bet the leftovers will be even tastier tomorrow. Even my almost two-year-old son loved it, and everyone knows toddlers can be picky!

Ananda Daydream
3
5/25/2008

Little heavy on the lime, and I found myself making extra dressing to mix in - but a very unique flavor, and very good.

Alex
2
5/22/2008

Really great recipe. One word to describe it: YUM!!!