Balinese Rice Salad Recipe

Ingredients for Balinese Rice Salad

• Mango Chutney
• Cider Vinegar
• Vegetable Oil
• Unsweetened Pineapple
• Garlic
• Soy Sauce
• Salt
• Cayenne
• Brown Rice
• Unsweetened Pineapple Chunks
• 1/2 cup thinly sliced scallions
• 1/2 cup diced celery
• Red Bell Peppers
• 1/4 cup raisins
• Bean Sprouts
• 1/2 cup baby corn (optional)
• Peanuts

How to Make Balinese Rice Salad

1. **Make the Dressing:** In a blender, combine 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove garlic. Blend until completely smooth.
2. **Combine Ingredients:** In a large bowl, gently combine 2 cups cooked rice (day-old is best!), 1 cup diced fresh pineapple, 1/2 cup thinly sliced scallions, 1/2 cup diced celery, 1/2 cup diced bell peppers (any color), and 1/4 cup raisins.
3. **Add Dressing & Toss:** Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
4. **Add Sprout & Corn (Optional):** Add 1/2 cup bean sprouts and 1/2 cup baby corn, stirring gently. Alternatively, scatter them on top for a visually appealing presentation.
5. **Toast Nuts:** Preheat oven to 350°F (175°C). Spread 1/4 cup chopped nuts (cashews, peanuts, or macadamia nuts work well) in a single layer on an un-oiled baking sheet. Toast for 5-7 minutes, or until golden brown and fragrant.
6. **Garnish & Serve:** Garnish the salad with the toasted nuts. Serve immediately at room temperature or chill for 30 minutes for a cooler, crisper salad.