Sometimes the simplest dishes are the most delicious dishes like this chilled rice salad with water chestnuts, kiwi and lime dressing.
Hands down, this is one of my favorite side and rice dishes. It is also very healthy. The vinaigrette is a combination of lime, apple cider and cilantro and a with a very small amount of oil.
I served it this weekend with a skewer of grilled thai tofu and vegetables. It was so yummy, I made it again today. You can use white or brown rice but I particularly like it with white rice. Hope you enjoy this healthy, plant based chilled rice salad as much as I did.
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Chilled Rice Salad with Water Chestnuts, Kiwi and Lime Dressing
Chilled Rice Salad with Water Chestnuts, Kiwi and Cilantro Dressing
Prep time
Total time
One of Ordinary Vegan's favorite recipes!
Author: Ordinary Vegan
Serves: 3-4
Ingredients
Vinaigrette
- 2 Tablespoons apple cider vinegar
- Juice of one lime
- 1 Tablespoon maple syrup
- 3 Tablespoons of organic canola oil (or any other mild tasting oil)
- 1 Tablespoon rice wine vinegar
- 1½ Teaspoons Dijon mustard
- 1 inch ginger, peeled and chopped
- 1 garlic clove, chopped
- ¼ cup fresh cilantro (and some for garnish)
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper (or more to taste)
- 1 jalapeno or fresno chili, chopped (optional)
Salad
- 1½ cups of cooked white rice
- ¼ cup of sliced water chestnuts
- 1 kiwi fruit peeled and sliced or mandarin orange slices for garnish
Instructions
- Combine all the vinaigrette ingredients in a food processor and process until smooth.
- Combine the vinaigrette and cooked rice, adding a little at a time so you don't overdress.
- Add the water chestnuts and toss.
- Top with chopped cilantro, kiwi fruit or mandarin oranges and serve.
So fresh and yummy.