Have extra day old left over rice? Looking for an easy delicious gluten-free, dairy-free side dish? Pickled Ginger Rice Salad is a go-to side and is extremely customizable. Created by Chef Jana McMahon of Jana Eats at https://janaeats.com/.
Prep Time 5 minutes
4 cups cooked white rice, can substitute brown rice
1 fresh cucumber, cubed/diced
2 large carrots, cubed/diced
1 bunch green onions or chives, diced
¼ cup white or black sesame seeds, toasted
sea salt, to taste
fried garlic, optional but delicious
¼ cup rice vinegar
2 tablespoons white sugar
1 handful fresh mint
1 handful fresh cilantro
1 teaspoon fresh ginger, grated
Chop all your veggies and put them together in a large bowl with cooked rice. Feel free to add in more veggies!
Blend all the dressing ingredients in your blender, adjusting for taste.
Pour dressing over the rice/veggie mixture and toss with hands or wooden spoon.