Rice Salad Bowl Recipe
Ingredients
| 225 g/8 oz sliced green beans | ||
| Radishes | 1 Bunch (100gm), thinly sliced | |
| Celery stick | 3 , thinly sliced | |
| Watercress | 1 Bunch (100gm), chopped | |
| 675 g/1 1/2 lb cold, cooked long-grain rice, coloured with saffron or yellow colouring | ||
| Cucumber | 1/2 , unpeeled | |
| Onions | 2 , thinly sliced | |
| Green pepper | 1 Small, thinly sliced | |
| 300 ml/1/2 pint mayonnaise | ||
| Soy sauce to taste | ||
Directions
1. Chill all vegetables and rice.
2. Layer into a glass salad bowl in order given.
3. Blend the mayonnaise with soy sauce to taste, mix well and pour over the salad.
4. Serve well chilled, with any cold meats or hard-boiled eggs.
2. Layer into a glass salad bowl in order given.
3. Blend the mayonnaise with soy sauce to taste, mix well and pour over the salad.
4. Serve well chilled, with any cold meats or hard-boiled eggs.
Chef
