Brown rice salad with soy & ginger dressing

A great salad for a buffet. A top tip with this recipe is to it the night before to give all of the ingredients a time to absorb flavours.

Rice salad


  • Brown rice.
  • Crunchy salad veggies. Good ones to use include: spring onions, celery, baby corn, mange tout, sweet pepper, cucumber and radish.
  • Cashew nuts and/or peanuts.
  • For the dressing: olive oil, soy sauce, fresh ginger. And an empty bottle.


For the salad:

  1. Cook the rice as per instructions on the pack. Make sure that there's always plenty of water as you need to wash out the starch to avoid a salad with the texture of a brick!
  2. Rinse the rice thoroughly - again to wash out the starch.
  3. Chop the veggies into small pieces - about 1cm chunks, add them together with the nuts to the rice and mix thoroughly.

For the dressing:

  1. Make the base by mixing 1 part soy sauce to 3 parts olive oil.
  2. Finely chop the ginger and add it to the base. How much ginger is a matter of taste - I go for the more is better option, and that's gone down well with others.


I normally serve the salad separate from the dressing to allow people to decide how much or how little dressing they want.

Also see

  • This is a great dish to have at a BBQ.

General vegan cooking tips


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