Thai Rice Salad with Three Herbs

Thai Rice Salad with Three Herbs

11

"The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, we’ve used chewy short-grain brown rice."
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Ingredients

20 m servings 171 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. In a 1-cup measuring cup, whisk together Nakano seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil.
  2. Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.
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Footnotes

  • Notes
  • Rice may be cooked 2-3 days in advance. Store tightly covered in the refrigerator.
  • Long grain brown rice, or any other rice may be used.
  • If using Thai basil, reduce amount to 1-2 tablespoons.
  • For a main-course salad, add 1 to 2 cups diced cooked chicken.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

This is quite good! I made a few changes. I'm not a fan of cilantro for cilantro's sake, so I left it out, but I used fresh mint and basil out of my garden to really give it that stronger herb...

Most helpful critical review

Pretty good. I halved this recipe and made it for my husband to take to work for lunch. I added red onion, red bell pepper, and some grilled chicken. Amazingly, with all the flavors going on in ...

This is quite good! I made a few changes. I'm not a fan of cilantro for cilantro's sake, so I left it out, but I used fresh mint and basil out of my garden to really give it that stronger herb...

Little heavy on the lime, and I found myself making extra dressing to mix in - but a very unique flavor, and very good.

Really great recipe. One word to describe it: YUM!!!

This recipe was a great way to add some excitement to brown rice. I served it with the Thai Breaded Chicken Fillets from this site and it was a very satisfying meal.

Absolutely loved this recipe - so fresh tasting and lovely flavors. I made it just as directed and wouldn't change a thing! Thanks for sharing...

I tried this recipe over Memorial Day weekend with 12 members of my family including young children. They all loved it and asked for the recipe. Very light, refreshing, and healthy. Thanks!

This was the featured recipe of the day on allrecipes and I really wanted to try it. Poached a chicken breast to make it more of a main dish and made twice as much dressing to coat the red leaf ...

Pretty good. I halved this recipe and made it for my husband to take to work for lunch. I added red onion, red bell pepper, and some grilled chicken. Amazingly, with all the flavors going on in ...

Okay ... I would give this 5 stars, but the rest of the family wasn't as wild about it as I was, so I'm giving it four. It's different, great to make up ahead ... wonderful for summer!