Asian Rice Salad on a cafeteria tray.

Asian Rice Salad

This Asian Rice Salad is an exciting blend of flavors, color, and texture. The blend of grains and vegetables with versatile peanut sauce is just as delicious as it is colorful.

This recipe features U.S.-grown brown rice and comes to us from Chef Rebecca Polson of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    50
  • Serving Size
    ¾ cup

Ingredients

  • 12½ cups brown rice, leftover, chilled
  • 2 lb purple cabbage, shredded
  • 2 lb red bell pepper, diced
  • 12 oz edamame, shelled, thawed
  • 12 oz carrots, shredded
  • 4 oz red onion, diced
  • 1½ cup multipurpose peanut sauce
  • 1 bunch cilantro, chopped

Directions

  • Add all vegetables, rice, and half of chopped cilantro to large bowl.
  • Drizzle with peanut sauce.
  • Using gloved hands toss to coat vegetables and rice with sauce. Rice, vegetables, and sauce should all be incorporated.
  • Split mixture between black 4-inch shotgun pans.
  • Cover and hold at 41º or below until time of service.
  • Garnish with cilantro before service.
  • Serve with a 6oz spoodle.

Recipe Notes

½ oz Grain

⅜ cup veg (⅛ cup r/o, ⅛ cup add., ⅛ cup other)