Crunchy asian rice salad | Women's Weekly Food

Ingredients

• 2 x 250g packaged quick-cook brown basmati rice
• 1 (130g) lebanese cucumber
• 1/2 small_piece (350g) wombok (napa cabbage) , shredded
• 100 gram snow peas, sliced thinly
• 1 small_piece (70g) carrot, cut into long thin strips
• 2 cup (160g) bean sprouts
• 2 green onions (scallions), sliced thinly
• 1/2 cup (70g) salted peanuts, coarsely chopped
• 1/4 cup fresh perilla leaves, loosely packed
• 1/4 cup fresh thai basil leaves, loosely packed
• 2 tablespoon kecap manis
• 1/4 cup (70g) tahini
• 1 teaspoon sesame oil
• 2 tablespoon mirin
• 2 tablespoon water