Japanese-style Brown Rice, Ginger and Mint Salad
Fabulous on its own or with char-grilled or barbecued salmon. You can also toss through some diced silken tofu and bean sprouts (tails removed) if liked.
Quantities are easily doubled or tripled. A good one to add to the Christmas buffet table along with the Smoked Chicken and Mango Salad.
Inroduction
About this Recipe
By: Sheridan Rogers
Fabulous on its own or with char-grilled or barbecued salmon. You can also toss through some diced silken tofu and bean sprouts (tails removed) if liked. Quantities are easily doubled or tripled. A good one to add to the Christmas buffet table along with the Smoked Chicken and Mango Salad.
Ingredients
- cooked brown short grain rice 3 cups
- red onion 1 small, peeled, halved and finely sliced
- lebanese cucumber 1, washed and finley sliced
- celery 2 stalks, peeled and finely sliced
- baby spinach leaves 2 cups, washed and dried
- fresh mint leaves 1/2 cup, washed and torn
- Japanese pickled pink ginger slices 1/3 cup, drained and lightly chopped
- olive oil 2 tablespoons
- tamari or soy sauce 1 tablespoon
- mirin (or dry sherry) 2 teaspoons
- toasted sesame oil 1 teaspoon
- garlic 1 clove, crushed
- caster sugar 1/2 teaspoon
Put the cooked rice in a medium mixing bowl. Add remaining salad ingredients and toss together well. Combine salad dressing ingredients in a jar and shake well. Mix dressing through salad and toss well to combine. Pile onto an attractive serving platter.