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Brown rice salad with soy dressing

Brown rice salad with soy dressing
Recipe type: Appetiser
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
Asian flavours spring to life in this healthy rice salad with crunchy vegetables.
  • 1½ cups brown basmati rice
  • 420g can soya beans, drained, rinsed
  • 2 carrots, peeled, halved lengthways, thinly sliced diagonally
  • 100g snow peas, trimmed, cut into strips
  • 100g baby corn, thinly sliced
  • 2 tablespoons reduced-salt soy sauce
  • 2 teaspoons sesame oil
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, finely grated
  • ¼ teaspoon wasabi paste (optional)
  • ¼ cup flat-leaf parsley leaves, to serve
  1. Step 1
  2. Cook rice, following absorption method on packet, until tender. Transfer to a large bowl. Add soya beans, carrot, peas and corn.
  3. Step 2
  4. Whisk soy sauce, sesame oil, garlic, ginger and wasabi in a jug until well combined. Season with salt and pepper. Pour dressing over salad. Toss gently to combine. Sprinkle with parsley and serve.

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