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rice carrot green onions celery apple peanuts Chinese peas raw spinach salad oil soya sauce lemon juice sesame oil garlic
Viewed: 38 - Published at: 7 years agoIngredients
- 3 cups rice, cooked use brown or white or any mixture you like
- 12 cup carrot, finely chopped or shredded
- 14 cup green onions or 14 cup scallion, finely chopped
- 12 cup celery, finely chopped
- 1 chopped apple, skin on, cored
- 12 cup peanuts or 12 cup other nuts or 12 cup water chestnut, coarsely chopped
- 12 cup chinese peas or 12 cup snow peas, cut horizontally and in 1/2-inch pcs
- 12 cup raw spinach, juiliened
- 12 cup mild salad oil, of your choice
- 2 tablespoons soya sauce or 2 tablespoons shoyu or 2 tablespoons tamari
- 3 tablespoons lemon juice or 3 tablespoons lime juice or 3 tablespoons grapefruit juice
- 1 teaspoon dark sesame oil, in Asian food section
- 1 small garlic clove, pressed finely or garlic puree
Method
- Place all the prepared vegetables and fruit in a large salad bowl.
- Toss with the cooled rice.
- Sprinkle with 1/2 the nuts, reserving the rest for garnish.
- Combine the dressing ingredients in a jar with a screw top, shake until combined.
- Taste for balance.
- If it needs a little more lemon drizzle in another teaspoon at a time, and retaste.
- Add a little more soy sauce if you prefer too.
- Drizzle 1/2 the dressing on the salad, toss.
- Sample the salad - depending on what kind of rice you use, you may require more dressing.
- Add more as necessary.
- Top the salad with the remaining chunky nuts, and serve.
