Winter Rice Salad

We always use leftover rice for this (and I cook extra just so I have ‘leftovers’), so it only takes a few minutes to make.

Chinese Style Vegetable Rice Salad

4 cups brown rice, cooked and cooled
2 scallions, green onions, leeks, onions- very thinly sliced and/or diced
1 large carrot, grated
2 ribs celery, finely diced
1-2 turnips (optional)- grated
1/2 cup peeled, diced cucumber- or the same amount of grated cabbage)

Combine, toss with…

Dressing:

1 tablespoon minced resh ginger or 1 teaspoon dried.
1 teaspoon sesame oil
1 1/2 teaspoons soy sauce
3 tablespoons wine vinegar
6 tablespoons olive or vegetable oil
salt and freshly ground black pepper to taste
1/2 cup chopped nuts- we usually do walnuts. These are optional, but they really do contribute flavor.

Mix ginger, sesame oil, and soy sauce in small bowl. Whisk in the vinegar and olive or vegetable oil. Add remaining ingredients, stir well, pour over salad and toss well. Add seasoning as desired.

This serves 8

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