Indonesian (Javanese, Sundanese, Minang)

Indonesian Rice Salad with Orange-Sesame-Cilantro Dressing

Name: Indonesian Rice Salad with Orange-Sesame-Cilantro Dressing
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 cup uncooked long-grain rice; 1 can pineapple chunks (8 ounce); 0.25 cup dry-roasted cashews; 0.333 cup raisins; 3 green onions; 1 small red bell pepper; 1 small green bell pepper; 1 stalk celery; 1 cup fresh bean sprout; 0.5 cup fresh orange juice; 2 tbsp halal-certified low sodium soy sauce; 2 tsp dark sesame oil; 1 tbsp peeled and minced fresh ginger; 1 tsp grated fresh orange zest; 1 clove garlic; 0.25 tsp red pepper flakes; 1 tbsp cilantro

A dressing of rice, orange juice and orange zest, spiced with ginger.

55 min · Serves 6 · Medium

Method

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Time: Prep 35 min · Cook 20 min · 55 min total
Difficulty: medium

1
Cook rice according to directions and place in a bowl to cool to room temperature. When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro.
2
In a jar, combine dressing ingredients and shake to mix. If the salad is served immediately, drizzle all of the dressing over the salad.
3
If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat.
4
May be served room temperature or chilled.