Cantonese-style Rice Salad

Ingredients

In this Cantonese adaptation, the traditional Italian Insalata di Riso is transformed by incorporating Cantonese flavors and ingredients. The original recipe typically includes ingredients like olives, canned tuna, and mayonnaise, which are replaced with Cantonese staples such as bell peppers, cucumbers, and soy sauce. Additionally, the salad is given a unique twist by incorporating crispy rice, a popular Cantonese ingredient, which adds a delightful crunch and texture to the dish. We alse have the original recipe for Insalata di riso, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 carrot, grated 1 carrot, grated
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh mint leaves, chopped 1/4 cup (15g) fresh mint leaves, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 4g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Spread the cooked rice on a baking sheet and let it dry for about 30 minutes.
2. 2.
   Heat a large non-stick pan over medium heat and add the dried rice. Cook, stirring occasionally, until the rice turns golden brown and crispy, about 10-15 minutes. Remove from heat and set aside.
3. 3.
   In a large bowl, combine the diced bell peppers, cucumber, grated carrot, cilantro, and mint leaves.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, salt, and pepper.
5. 5.
   Add the crispy rice to the vegetable mixture and pour the dressing over it. Toss gently to combine.
6. 6.
   Let the salad sit for about 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Cantonese-style Rice Salad chilled or at room temperature.

Treat your ingredients with care...

• Crispy Rice — To achieve the perfect crispiness, make sure to spread the cooked rice evenly on the baking sheet and allow it to dry completely before cooking it in the pan. This will ensure a crunchy texture.

Tips & Tricks

• For added crunch, you can sprinkle some toasted sesame seeds or crushed peanuts on top of the salad before serving.
• Feel free to customize the salad by adding other vegetables such as bean sprouts, snow peas, or water chestnuts.
• If you prefer a spicier kick, you can add a small amount of finely chopped chili pepper to the dressing.
• To make the salad more substantial, you can add cooked and shredded chicken or tofu.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Cantonese-style Rice Salad as a refreshing appetizer or as a light main course. It pairs well with grilled meats or seafood dishes.

Presentation advice

To enhance the presentation, garnish the salad with a few sprigs of fresh cilantro and mint leaves. Serve it in a large bowl or individual plates for an elegant touch.