Singapore Rice Salad Photo
Singapore Rice Salad

YIELD Makes 6 side-dish servings

The fresh, sweet taste of pineapple mingles with rice and vegetables in this sprightly salad. It's perfect on its own as a luncheon entrée or as an accompaniment to Honey Lime Glazed Chicken.

INGREDIENTS

1 can (8 ounces) pineapple chunks in pineapple juice, undrained
3 cups chilled cooked white rice, prepared in salted water
1 cup diced cucumber
1 red bell pepper, diced
1 cup shredded carrots
1/2 cup sliced green onions
2 tablespoons fresh lime juice
2 tablespoons dry sherry
1 tablespoon rice wine vinegar
1 teaspoon minced fresh ginger
2 tablespoons chopped fresh cilantro
1 tablespoon chopped unsalted peanuts

PREPARATION:

  1. Drain pineapple, reserving 3 tablespoons juice. Combine rice, diced cucumber, bell pepper, carrots, green onions and pineapple in large bowl.
  2. Combine lime juice, sherry, vinegar, ginger and reserved pineapple juice in small bowl; mix well. Pour over rice mixture; toss to coat.
  3. Cover and refrigerate at least 2 hours or up to 12 hours. Sprinkle with cilantro and peanuts before serving. Garnish with cucumber slices, if desired.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Fiber 3 g
Carbohydrate 40 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 6 %
Calories 188
Protein 4 g
Sodium 367 mg
DIETARY EXCHANGE:
Starch 2
Fruit 1/2
Vegetable 1/2
You Might Also Like
Pasta Niçoise

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

Spinach and Mushroom Risotto

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
Don't Miss