Vegan Asian Rice Salad Recipe

Ingredients

• 1/4 cup peanut oil, or a neutral-flavored oil, such as safflower oil or canola oil

• 1 teaspoon kosher salt, or sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 4 cups cooked brown rice, chilled

• 1 carrot, diced

• 1/2 cup snow peas, chopped

• 1/4 cup rice vinegar

• 1 stalk celery, diced

• 1/2 large bell pepper, red or yellow, diced

• 3 green onions, chopped

• 1/2 cup corn kernels, optional

• 2 tablespoons chopped fresh parsley, or cilantro, chopped, for garnish

Directions

• Gather all ingredients.

• In a small mixing bowl, combine the peanut oil, salt, black pepper, sugar, and sesame oil. Whisk until the sugar dissolves.

• Pour the mixture over the chilled brown rice in a large mixing bowl. Toss gently to coat the rice, then set the bowl aside.

• Steam the diced carrots, snow peas, and corn if desired, for 1 to 2 minutes, until they just start to turn tender. Plunge them into an ice bath to flash chill them and halt the cooking process, drain them, then stir the vegetables into the rice.

• Add the remaining ingredients, from the rice vinegar through the chopped green onions, and toss to distribute the vegetables throughout the rice.

• Serve the salad chilled and garnished with chopped fresh parsley or cilantro, if desired.

Source: theSpruceEats.com