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
  • Dressing
  • 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.