Japanese brown rice salad
Makes
5 cups
A great side with grilled fish, beef or chicken.
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Ingredients
2 cups
cooked Brown rice, long or short grain
1/2
diced English cucumber, leave peel on
2
diced Carrots
2 stalks
diced Celery
1
diced Red pepper
4
finely chopped Green onions
1/2
diced Avocado
Dressing
1 tbsp + 1 tsp
Natural rice vinegar
1 tbsp
Water
2 tsp
light Soy sauce
1 tsp
Canola oil
1 tsp
Wasabi paste
Instructions
1. Toss together the rice, cucumber, carrots, celery, red pepper and green onion in a large bowl.
2. In a small bowl whisk together the rice vinegar, water, soy sauce, oil and Wasabi paste.
3. Pour into salad and toss till well coated. Store in fridge till serving time. Toss in avocado and serve.
Each 1 ¼ cup (300 mL) serving contains:
211 Calories, 6.1 g Total Fat, 0.9 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol,
256 mg Sodium, 35.9 g Carbohydrate, 5.5 g Fibre, 3.4 g Sugars, 0 g Added Sugars, 4.9 g Protein,
543 mg Potassium
Carbohydrate Choices: 2