Recipe: Vietnamese Rice Salad

We’re easily inspired by staple Vietnamese dishes like this Vietnamese Ride Salad. Whether you enjoy it as a side dish or main entree, this refreshing and light salad can easily be made ahead of time. With fresh herbs and bright flavors, it’s ideal when you’re hosting a couple friends over and want to mix it up!

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Vietnamese Rice Salad

Original # of Servings: 1

Total Time: 45 minutes

Active Time: 15 minutes

Ingredients

  • sushi rice – 4 tablespoon
  • french cut green beans – 1/2 ounce
  • fresh cilantro – 1 1/2 teaspoon
  • zucchini – 1/8
  • yellow squash – 1/8
  • edamame – 1 ounce
  • low sodium soy sauce – 1/2 teaspoon
  • fresh chili pepper – 1/8
  • sesame oil – 1/2 teaspoon
  • coconut milk – 2 tablespoon

Directions

  1. Cook rice by package direction, replacing half of the water with coconut milk.
  2. Preheat oven to 400 degrees.
  3. Thinly slice zucchini and squash and toss with black pepper and sesame oil.
  4. Roast for 12 minutes.
  5. Cut green beans and chili pepper on a bias.
  6. Mix rice with soy sauce, zucchini, squash, chili pepper, edamame, and green beans.
  7. Garnish with fresh cilantro.

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