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Cantonese rice salad

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Cantonese rice salad
Rice salad with peppers, scallion, mushrooms, peas and roasted cashew nuts, subtly flavored with soy sauce, sesame oil and lemon juice, and accented with fresh ginger.

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lemon juice
½ teaspoon superfine (caster) sugar
¼ teaspoon ground black pepper
2 teaspoons grated fresh ginger
1 clove garlic—minced (crushed)
1 cup long grain rice—cooked and left to cool
½ red pepper (capsicum)—diced
½ green pepper (capsicum)—diced
1 scallion (spring onion)—thinly sliced on the diagonal
4 button mushrooms—halved and thinly sliced
1/3 cup green peas
½ cup roasted cashews


MIX together the soy sauce, sesame oil, lemon juice, sugar, pepper, garlic and ginger in a small bowl. PLACE the remaining ingredients in a large bowl, drizzle the dressing on top, and toss everything together until well combined.

Tip: You can make this rice salad in advance and store, covered, in the refrigeratorthe flavors will improve over time.

Variation: Add some cold cooked shrimp or chicken to create a main meal.



  Insalata di Riso (Italian Rice Salad). Packed with tasty and healthful ingredients including tuna, tomatoes, toasted pine nuts, mushrooms, peas, cubed mozzarella cheese, artichoke hearts and peppers.


  Tuna Lentil Rice Salad. A Mediterranean-inspired rice salad with tuna, lentils, olives and a selection of flavorsome vegetables and herbs.


  Asian Noodle Salad. A fresh and delicious noodle salad with red pepper, snow peas, baby corn, sesame seeds and cilantro tossed with an Asian-style dressing.


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