Chinese Rice Salad Recipes

CHINESE RICE SALAD

I first made this for one of our backyard BBQ get togethers. I got the recipe in a book called Fare For Friends. There was'nt any left so I assumed everyone enjoyed it!

Provided by bert2421

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Chinese Rice Salad image

Steps:

Cook rice; chill.
Add next 4 ingredients.
Put dressing in a jar and shake well.
Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
Add noodles and toss.

Nutrition Facts : Calories 550.1, Fat 23.8, SaturatedFat 3.4, Cholesterol 110.5, Sodium 732.2, Carbohydrate 63.1, Fiber 4.4, Sugar 4.8, Protein 20.5

Ingredients

1 cup converted rice (uncooked)
1 cup frozen peas, thawed,uncooked
1 cup celery, finely chopped
1/2 Spanish onion, diced
1 cup shrimp, cooked or canned
4 ounces chow mein noodles
1/4 cup oil
2 tablespoons vinegar
1 1/2 teaspoons soya sauce
1/2 teaspoon curry powder
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds or 1/2 teaspoon salt

ORIENTAL RICE SALAD

I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.

Provided by Cathie H.

Categories Rice

Time 30m

Yield 7 cups, 8 serving(s)

Number Of Ingredients 14

Oriental Rice Salad image

Steps:

Be careful not to overcook rice.
I have used both minute rice and long grain.
Toss salad ingredients together and refrigerate long enough to let peas thaw.
Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
Stir dressing well and dress salad just before serving, mix well.
Serve cold.

Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6

Ingredients

1 cup frozen peas
2 cups cooked rice, according to directions
1 1/2 cups diced ham or 1 (6 ounce) can small shrimp
1 1/2 cups celery, chopped
1/4 cup green onion, chopped
1/2 cup salad oil
3 tablespoons soy sauce
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 cup white sugar (or 2 Splenda quick packs)
1/4 cup toasted slivered almonds
1/2 teaspoon Accent seasoning, if desired (msg)

CHINESE CABBAGE SALAD

Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

Provided by MommyBennett

Categories Salad Coleslaw Recipes No Mayo

Time 20m

Yield 6

Number Of Ingredients 10

Chinese Cabbage Salad image

Steps:

In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g

Ingredients

2 tablespoons sesame seeds
1 ½ tablespoons rice vinegar
½ teaspoon sesame oil
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed

RICE NOODLE SALAD

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 13

Rice Noodle Salad image

Steps:

Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 723 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 teaspoons finely minced ginger (to taste)
1/2 teaspoon red pepper flakes, or a pinch of cayenne
2 tablespoons Chinese sesame oil
2 tablespoons canola oil
3 ounces dried rice noodles (rice sticks) or cellophane noodles
1/2 small Napa cabbage or 1 romaine heart
3 scallions, cleaned and thinly sliced on the diagonal (optional)
1 cup coarsely chopped cilantro
1 medium carrot, grated or cut in fine julienne
Lettuce leaves for the bowl or platter

CHICKEN RICE SALAD

For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. -Bernadine Stine, Roanoke, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

Chicken Rice Salad image

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.

Nutrition Facts : Calories 361 calories, Fat 20g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 20g protein.

Ingredients

5 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups diced green pepper
1-1/2 cups sliced celery
1 can (20 ounces) pineapple tidbits, drained
3/4 cup mayonnaise
4 teaspoons orange juice
2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic salt
1 can (15 ounces) mandarin oranges, drained
1 cup slivered almonds, toasted

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Chinese Rice Salad Recipes

CHINESE RICE SALAD

I first made this for one of our backyard BBQ get togethers. I got the recipe in a book called Fare For Friends. There was'nt any left so I assumed everyone enjoyed it!

ORIENTAL RICE SALAD

CHINESE CABBAGE SALAD

Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.

RICE NOODLE SALAD

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

CHICKEN RICE SALAD

For a summer luncheon, this light, colorful salad is a treat. The crunchy celery, green pepper and almonds along with refreshing oranges and pineapple make this a chicken salad folks can't wait to dig into. -Bernadine Stine, Roanoke, Indiana

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