Brown Jasmine Rice Salad with Ginger Sauce

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Brown Jasmine Rice Salad with Ginger Sauce

 

Sauce:

1/2 cup chopped cilantro

6 thin ginger slices

2 tablespoons fresh lime juice

1/2 cup soy sauce

2 1/2 cups water

1/2 cup honey or brown sugar

 

Salad:

3 cups cooked and cooled wild blend rice

3 cups cooked and cooled basmati

rice, these can be cooked together

1 teaspoon cayenne pepper, ground

1 cup green beans thinly sliced

steamed and cooled

1 cup snow peas, thinly sliced

1 cucumber thinly sliced and

quartered

1 cup bean sprouts

1 cup finely diced orange

1 cup finely diced tart apple

chunks

1 can sliced water chestnuts

1/2 cup chopped cilantro

1 1/2 tablespoons lime juice

 

Sauce: Combine sauce ingredients in saucepan, bring to

rolling boil. Reduce heat, simmer until sauce is

consistency of maple syrup, about 20 minutes. Remove

from heat and cool.

My personal preference is to half the soy sauce, water

and honey or brn. sugar. You may want to experiment by

making a whole batch and adding it to the salad to

suit your preference. I used a considerable amount

more cilantro, lime, and ginger than the recipe calls

for but I love spicy things.

Combine salad ingredients, drizzle sauce over and toss

gently. Chill and serve.

Serves 4.

 

 

 

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