Don’t be discouraged by the long list of ingredients. It’s a snap to make and leftovers can be stir-fried in a wok for another dinner during the week. Remember, dress the salad just before serving.
Makes 8 Servings
Ingredients for Rice
2 Cups Brown Rice, cooked
1 Cup Carrots, peeled & shredded
¾ Cup Scallion, finely diced
½ Cup Cashews, chopped
1 ½ Cup Snow peas
Ingredients for Dressing:
1/3 Cup Olive oil
3 Tablespoons Toasted Sesame Oil
1 Medium Garlic clove, minced
Hot chili oil to taste
2 Tablespoons Soy sauce
1 Cup Fresh pineapple, cubed
1 Tablespoon Fresh ginger, peeled
1 ½ teaspoon salt
Place all the ingredients for the rice salad in a large bowl and toss to combine. Salad can be made 2 days ahead covered in the refrigerator until needed.
Place all the dressing ingredients in a blender and pulse until well combined and smooth. Dressing can be made 3 days ahead. Cover and refrigerate until needed.
To serve: Combine just enough dressing into the rice salad and toss well.
Don’t over dress.
Dahlia Haas is a renowned cooking teacher, writer, food stylist and photographer in Los Angeles and on the Hawaiian Islands. She writes seasonal stories with recipes called “Cooking Fresh” printed in the award-winning magazine Edible Hawaiian Islands. Dahlia travels extensively creating recipes for the magazine and her cooking school in Beverly Hills, The All Seasons Cooking School, established in 1996.