MI Coop Kitchen

Colorful Asian Rice Salad

Recipe by
Great Lakes Energy Cooperative  
  • 2 cups dried brown rice
  • 3 cups water
  • 3 scallions/green onions, sliced
  • 1-2 stalks celery, thinly sliced
  • ½ pound purple cabbage, thinly sliced or grated
  • ½ cup toasted almonds
  • 2 tablespoons sesame seeds, toasted
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 can sliced water chestnuts, sliced if desired, discard juice
  • 1 cup broccolini, diced
  • 1 bunch cilantro, finely chopped or minced


  • 1/4 cup avocado oil
  • 1 1/2 tablespoons sesame oil
  • 1 clove garlic, crushed & minced
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 2 tablespoon rice wine vinegar
  • 1 can crushed pineapple, juice included

Cook rice until chewy and tender, using a pressure cooker, rice cooker, or on the stove. Meanwhile, prepare the ingredients. If needed, toast the almonds and sesame seeds by adding each to a dry skillet and stirring over medium heat until lightly toasted. In a small bowl, add all dressing ingredients and combine. Once the rice is ready, in a large bowl, add the cooked rice, all remaining ingredients, and the dressing. Stir until combined. Serve warm or chilled. Makes about 10 cups salad. * Note: If preparing ahead of time, keep sauce separate and combine before serving.


1 Reviews

  1. Barbie Dupras

    I just made this salad and it is outstanding, I am bringing it to a luncheon tomorrow. That means I could only have a sample tonight. This will be one of my favorite salads to bring to pot lucks.


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