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

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