Pickled Ginger Rice Salad

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

Servings  4

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

1/2 cup pickled ginger

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.

Add salt and toppings like sesame seeds to taste. Enjoy!