Rice Salad

Rice Salad

Source : Cut Up All Vegetables Into Small Pieces Add A Pinch Of Salt And Toss And Mix Place All Vegetables And The Dressing Ingredients In A Large Bowl And Mix ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 6, 2026

Step:

  1. Cut up all vegetables into small pieces. Add a pinch of Salt and toss and mix.

  2. Place all vegetables and the dressing ingredients in a large bowl and mix to combine. If you use frozen peas and corn, you don’t need to thaw them.

  3. Add the cooked Rice, still warm is fine, and mix well and serve OR cool completely before serve.

Ingredients

  1. 500 g Cooked Rice *Japanese Short Grain Rice (Sushi Rice) recommended
  2. 1/2 Continental Cucumber OR 1 Lebanese
  3. 1 Capsicum
  4. 1/4 Red Onion *finely chopped
  5. 1/2 cup Corn Kennels
  6. 1/2 cup Cooked Edamame removed from pods
  7. Olives 8 *pitted, halved
  8. Other Suggestions: Tomato, Semi-dried Tomatoes, Lettuce, Beans, Celery, Peas, Carrot, etc
  9. <Dressing Ingredients>
  10. 2 tablespoons Rice Vinegar / White Wine Vinegar
  11. 1-2 tablespoons Olive Oil
  12. 1/2 teaspoon Salt
  13. 1/2-1 teaspoon Sugar
  14. Freshly Cracked Pepper
  15. 1 teaspoon Dijon Mustard *optional

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