Rice-Vegetable Asian Salad Recipe
Rice-Vegetable Asian Salad is light and at the same time pulsating. No matter how many people you ought to serve and whatever is the course of your meal, this recipe for Rice-Vegetable Asian Salad can turn out real delicious. Here are easy tips where you can learn how to make this Rice-Vegetable Asian Salad.
Summary
Ingredients
1/2 cup (120 ml) cauliflower florets
1/2 cup (120 ml) broccoli florets
1/2 cup (120 ml) carrots, cut into 1/2-inch slices
1/2 cup (120 ml) snow peas
1/2 cup (120 ml) onions, cut into 1/2-inch cubes
2 tbs (30 ml) soy sauce
2 1/2 cups (590 ml) cooked Quick Brown Rice
1 tsp (5 ml) cider vinegar dash ginger dash lemon juice
Directions
Place the vegetables in a heavy saucepan with the soy sauce.
Cover and simmer over low heat for 5-7 minutes until the vegetables are barely tender.
Set aside to cool and add the remaining ingredients.
Chill before serving.
Cover and simmer over low heat for 5-7 minutes until the vegetables are barely tender.
Set aside to cool and add the remaining ingredients.
Chill before serving.
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