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Chilled Asian Wild Rice Salad

7/20/2018

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A nice change from the usual pasta and potato based picnic salads is this delicious chilled asian wild rice salad. this a great recipe to use up leftover rice from your dinner you might have and it has majority ingredients that most homes have already in the pantry. I has a a great balance the the soy sauce and brown sugar build off each other. This recipe increases the flavor the colder the salad gets so i recommend at least 3 hours in the refrigerator before serving.
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The first thing is to cook the rice according to the packaging. you are wanting to have about 2 cups of cooked rice for each rice for this recipe. I have found if you are in a huge time crunch with both the cooking and refrigerating time, you can use those single serve packaging of cooked rice and the recipe does actually turn out pretty well also.
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The next thing is you want to cut all of the ingredients that will be going into the salad. I like to cut everything a little different just got different textures for the whole mouth feel. I like to keep it simple with the carrots, water chestnuts and green onions, you can for sure change and add more to the salad.
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Add the mayonnaise, brown sugar, soy sauce and the ground ginger in a large bowl. Mix until you get a smooth dressing for the salad.
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Add the cooled rices and vegetables to the large bowl and mix until all of the rice is coated and refrigerate the salad for about 3 hours for full flavor.
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Check the flavor before serving and salt if needed, a lot of different soy sauces have different sodium contents so the salt content in the salt will vary quite a bit.
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    Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!

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