Asian rice salad

This is dead simple, healthy and delicious. Perfect to accompany a summer barbecue!

  • 2 cups of leftover cooked long-grain rice
  • 1 cup cooked soy beans (I buy frozen ones and heat them in the microwave)
  • fresh coriander and mint
  • sesame seeds
  • Dressing:
  • 2 tbsp fish or  soy sauce
  • 2 tbsp rice vinegar
  • juice of a lemon
  • 2 tsp caster sugar
  • 1 clove of garlic, finely chopped
  • fresh chillies to taste, deseeded and finely sliced


Mix ingredients for dressing, ensuring the sugar is dissolved, then pour over warm soy beans. Toast the sesame seeds and toss together with the rice and herbs. Mix with the beans and dressing and serve immediately at room temperature.

NB: If making ahead of time, leave the herbs out until the last minute.

One thought on “Asian rice salad

  1. Pingback: Sate chicken skewers with pickled carrot salad « Scoff & Quaff

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