May 01, 2015
Rainbow Thai Rice Salad + Kitchen Aid Mixer Giveaway
This Rainbow Thai Rice Salad has a homemade Thai peanut dressing and the salad is packed full of vegetables, brown rice and topped with crunchy peanuts!
I love summer and fresh, filling salads. I like to pack as many vegetables and flavors into a dish that I can. Troy and I have been loving to experiment more with our cooking and it has resulted in some delicious meals.
In the summer, I plan my meals around the produce that I have. A light and fresh meal is the goal and summertime meals are always my favorite.
What is great about this particular recipe is that it can be made ahead of time and served later. This is great for summer when you want to spend time outdoors with loved ones instead of slaving away in the kitchen.
It would be great served at a picnic as well on a hot summer day. It is a complete meal so you don't even need any other sides (although some fresh summer fruit would be awesome).
It would be great served at a picnic as well on a hot summer day. It is a complete meal so you don't even need any other sides (although some fresh summer fruit would be awesome).
For this recipe, I used Minute® Rice brown rice. I always choose brown rice over white rice because it is rich in whole grains and fiber. This rice in quick to prepare so that you do not have to spend too much time in the kitchen. I am someone who likes making dinner to take only 15-30 minutes and this recipe is perfect for that. This rice in ready in only 10 minutes!
Rainbow Thai Rice Salad
Ingredients:
Salad
1 red pepper, diced
1 yellow pepper, diced
1 cup coleslaw mix
1/4 cup diced green onion
1 cup frozen peas
2 large carrots, shredded
2 cups Minute® brown rice
1/4 cup peanuts, chopped
Dressing
1/2 orange, peeled
4 garlic cloves
1/4 cup peanut flour (or peanut butter)
2 tbsp sesame oil
3 tbsp rice vinegar
2 juiced limes
Zest from 1/2 lime
2 tbsp low-sodium soy sauce
1 tsp black pepper
1 red pepper, diced
1 yellow pepper, diced
1 cup coleslaw mix
1/4 cup diced green onion
1 cup frozen peas
2 large carrots, shredded
2 cups Minute® brown rice
1/4 cup peanuts, chopped
Dressing
1/2 orange, peeled
4 garlic cloves
1/4 cup peanut flour (or peanut butter)
2 tbsp sesame oil
3 tbsp rice vinegar
2 juiced limes
Zest from 1/2 lime
2 tbsp low-sodium soy sauce
1 tsp black pepper
Directions:
1. Cook rice according to directions and let cool.
2. Meanwhile, combine all dressing ingredients in a blender and blend until smooth.
3. Combine cooled rice, vegetables, dressing and peanuts and mix well.
Serve immediately or let rice salad sit for a few hours to let flavors combine.
3. Combine cooled rice, vegetables, dressing and peanuts and mix well.
Serve immediately or let rice salad sit for a few hours to let flavors combine.
This recipe turned out excellent and I couldn't stop taking more bites of it! I will be making it again soon. I liked eating my cold or room temperature and my husband preferred his hot.
This is a sponsored post written by me on behalf of Minute® Rice.
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Original
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