Chilled Rice Salad with Water Chestnuts, Kiwi and Cilantro Dressing
Author: Ordinary Vegan
Serves: 3-4
- 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)
- 1½ cups of cooked white rice
- ¼ cup of sliced water chestnuts
- 1 kiwi fruit peeled and sliced or mandarin orange slices for garnish
- 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.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chilledricesalad/
3.5.3229