Rice Salad Recipes - White, Brown, Wild & More

Name: Rice Salad Recipes - White, Brown, Wild & More
Ingredients: 4 cups cooked long grain rice, cooled; 2 tablespoons canola oil; 1 teaspoon salt; 3 tablespoons tahini; 2 tablespoons toasted sesame oil; 2 tablespoons rice wine vinegar; 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce; 1 tablespoon water; 2 teaspoons mirin (sweet rice wine) or honey; 2 garlic cloves, thinly sliced; Fresh gingerroot, optional; 4 cups shredded red or green cabbage; 3 green onions, thinly sliced; 2 cups shredded carrots; 2 cups chopped cucumber; 1 cup frozen shelled edamame, thawed; Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

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Ingredients

4 cups cooked long grain rice, cooled
2 tablespoons canola oil
1 teaspoon salt
3 tablespoons tahini
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
1 tablespoon water
2 teaspoons mirin (sweet rice wine) or honey
2 garlic cloves, thinly sliced
Fresh gingerroot, optional
4 cups shredded red or green cabbage
3 green onions, thinly sliced
2 cups shredded carrots
2 cups chopped cucumber
1 cup frozen shelled edamame, thawed
Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish