Asian rice salad with sweet soy dressing
A refreshing salad of chilled rice, crunchy veg and a sweet soy dressing inspired by Asian flavours—great for light dinners or summer BBQs.
Ingredients
Salad:
Sweet soy dressing:
Preparation
Step 1
100 g rice (preferably jasmine rice)
Cook the rice according to the packet instructions, then spread it out in a large dish to cool—this helps it chill faster and prevents it from sticking together.
Step 2
3 tbsp Kikkoman Sauce for Rice - sweet – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp rice vinegar – 1 tsp freshly grated ginger – 1 small garlic clove, pressed or very finely chopped – 1 tbsp honey or maple syrup – ½ lime (for juice)
Combine all the dressing ingredients in a small bowl and mix well until the honey dissolves and the flavours are nicely combined.
Step 3
1 red pepper, finely diced – 1 cucumber, cut into small cubes – 1 carrot, grated or finely diced – 4 spring onions, chopped (white and green parts) – 10 g chopped coriander – 30 g chopped peanuts or cashews for crunch
In a large bowl, mix the cooled rice with the red pepper, cucumber, carrot, spring onions and coriander. Pour the prepared dressing over and toss well to coat all the ingredients evenly. Just before serving, sprinkle with the chopped nuts for extra crunch and flavour.
Step 4
Serve on plates and sprinkle with a few extra chopped nuts if you like.
Tip:
This salad is best served chilled, which makes it really refreshing on hot days.
You can use this recipe as a base for experimenting with other veg or even fruit for a sweet twist.
Recipe-ID: 1508
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/5/8/csm_Kikkoman_Sauce_for_Rice_sweet_150ml_Dispenser_NL_vegan_262deecd3f.webp "[Translate to Englisch (EU):]")
100 g rice (preferably jasmine rice)
Cook the rice according to the packet instructions, then spread it out in a large dish to cool—this helps it chill faster and prevents it from sticking together.
3 tbsp Kikkoman Sauce for Rice - sweet – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp rice vinegar – 1 tsp freshly grated ginger – 1 small garlic clove, pressed or very finely chopped – 1 tbsp honey or maple syrup – ½ lime (for juice)
Combine all the dressing ingredients in a small bowl and mix well until the honey dissolves and the flavours are nicely combined.
1 red pepper, finely diced – 1 cucumber, cut into small cubes – 1 carrot, grated or finely diced – 4 spring onions, chopped (white and green parts) – 10 g chopped coriander – 30 g chopped peanuts or cashews for crunch
In a large bowl, mix the cooled rice with the red pepper, cucumber, carrot, spring onions and coriander. Pour the prepared dressing over and toss well to coat all the ingredients evenly. Just before serving, sprinkle with the chopped nuts for extra crunch and flavour.
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