Wednesday, 13 April 2011

Spicy Rice Salad

Here is another great recipe from Ching He Huang, with a few of my touches to make it more to our tastes.

With this recipe you can basically add anything you like, i didn't change the ingredients i just changed the way i prepared some of them.

This salad is so flavourful and fresh tasting!!

Ching called for raw pepper and chilli, but i roasted mine.
  1. So i could remove the skins.
  2. Because it made them sweeter and gave them more flavour.

I also added some chilli oil to give it more of a kick, as we love hot and spicy food!!!

I served mine with Roasted Salmon and a green salad.....

Serves 2 as a main meal, and 4 as a side dish.

4 cups cooked rice
¼ of a cucumber peeled, de-seeded and cubed
1 red chilli roasted, peeled and finely chopped
1 red pepper roasted peeled and diced
6 radishes finely sliced
Small bunch coriander chopped
1 tsp chilli oil


Juice of 1 lemon
1 tsp grated fresh ginger
3 tbsp olive oil
2 tbsp light soy sauce
1 tbsp toasted sesame oil

Whisk all the dressing ingredients together.

Mix the rice, cucumber, chilli, red pepper, radishes and coriander together with the chilli oil, then stir in the dressing.


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