Ingredients Jump to Instructions ↓

  1. 1/2 c Chopped Cilantro

  2. 6 Thin ginger slices (I used More)

  3. 2 T Fresh lime juice

  4. 1/2 c Soy sauce

  5. 2 1/2 c Water

  6. 1/2 c Honey or brn. sugar --SALAD--

  7. 3 c Cooked and cooled Wild Blend Rice (I used Lundberg Blend)

  8. 3 c Cooked and cooled Basmati Rice (these can be cooked Together)

  9. 1 t Ground chilli (I used Cayenne pepper)

  10. 1 c Green beans thinly sliced Steamed and cooled

  11. 1 c Snow peas, thinly sliced

  12. 1 Cucumber thinly sliced and Quartered

  13. 1 c Bean sprouts

  14. 1 c Finely diced orange

  15. 1 c Finely diced tart apple Chunks

  16. 1 cn Sliced water chestnuts

  17. 1/2 c Chopped cilantro

  18. 1 1/2 T Lime juice

Instructions Jump to Ingredients ↑

  1. Sauce: Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool. My personal preference is to half the soy sauce, water and honey or brn. sugar. You may want to experiment by making a whole batch and adding it to the salad to suit your preference. I used a considerable amount more cilantro, lime, and ginger than the recipe calls for but I love spicy things. Combine salad ingredients, drizzle sauce over and toss gently. Chill and serve. From: T Harman . Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, using MMCONV H Sauce:


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