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Burmese Rice Salad Recipe

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Burmese Noodle Salad Recipe Veggie Fest
Burmese Noodle Salad Recipe Veggie Fest from www.veggiefestchicago.com

Description

Burmese rice salad is a delicious and healthy dish that combines steamed rice, fresh vegetables, and a tangy dressing. This salad is a staple in Burmese cuisine and is often served at traditional festivals and celebrations. The combination of flavors and textures makes this salad a refreshing and satisfying meal.

Prep Time

The preparation time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

For the rice salad:
  • 2 cups of cooked white rice
  • 1 cup of shredded cabbage
  • 1 cup of shredded carrots
  • 1 cup of sliced cucumber
  • 1 cup of chopped tomatoes
  • 1/2 cup of chopped cilantro
  • 1/2 cup of chopped green onions
  • 1/4 cup of chopped peanuts
For the dressing:
  • 1/4 cup of vegetable oil
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of honey
  • 1 tablespoon of lime juice
  • 1 clove of minced garlic
  • 1 teaspoon of grated ginger

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. In a large mixing bowl, combine the cooked rice, shredded cabbage, shredded carrots, sliced cucumber, chopped tomatoes, chopped cilantro, chopped green onions, and chopped peanuts.
  2. In a small mixing bowl, whisk together the vegetable oil, soy sauce, rice vinegar, honey, lime juice, minced garlic, and grated ginger.
  3. Pour the dressing over the rice salad and toss to combine.
  4. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  5. Garnish with additional chopped cilantro and peanuts before serving.

Notes

This salad can be served as a main dish or as a side dish. It's great for picnics, potlucks, and BBQs. You can also customize this recipe by adding or substituting other vegetables, such as bell peppers, zucchini, or snow peas.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 288
  • Total Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 457mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 4g
  • Sugars: 7g
  • Protein: 6g

Recipe Tips

  • Make sure to rinse the cooked rice with cold water to cool it down before adding it to the salad.
  • If you don't have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.
  • If you want to make this recipe vegan, you can substitute the honey with agave nectar or maple syrup.
  • You can also add some heat to this recipe by adding chopped jalapeno or red pepper flakes.
  • This salad can be stored in the refrigerator for up to 3 days.

Enjoy your delicious and healthy Burmese rice salad!


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