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Chilled Rice Salad with Water Chestnuts, Kiwi and Cilantro Dressing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3-4
Ingredients Method

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
  • 1 1/2 Teaspoons Dijon mustard
  • 1 inch ginger, peeled and chopped
  • 1 garlic clove, chopped
  • 1/4 cup fresh cilantro (and some for garnish)
  • 1/4 teaspoon salt (or more to taste)
  • 1/4 teaspoon ground black pepper (or more to taste)
  • 1 jalapeno or fresno chili, chopped (optional)
Salad
  • 1 1/2 cups of cooked white rice
  • 1/4 cup of sliced water chestnuts
  • 1 kiwi fruit peeled and sliced or mandarin orange slices for garnish

Method
 

Steps
  1. Combine all the vinaigrette ingredients in a food processor and process until smooth.
  2. Combine the vinaigrette and cooked rice, adding a little at a time so you don't overdress.
  3. Add the water chestnuts and toss.
  4. Top with chopped cilantro, kiwi fruit or mandarin oranges and serve.