This crunchy asian rice salad recipe is a true crowd pleaser! It’s full of chow mein noodles, Craisins, pine nuts, and an addictive soy garlic dressing.
This is one of those recipes that you’re going to be giving out to your friends. A lot. It has everything that is addictive and irresistible about a dish—It’s crispy from lots of chow mein noodles. But it’s also sweet from the Craisins. It has a touch of richness from pine nuts (and more crunch, which can never hurt). It’s savory and mouth-watering from shallots, and has a totally incredible soy sauce garlic dressing that I now put on anything and everything I can. Like I said, this crunchy asian rice salad recipe is a true crowd-pleaser and a true keeper.
I originally had this at a friend’s house while I was in Israel (she’s the same friend where I had crunchy cornflakes chicken). I’m sure this won’t be the last recipe I share with you that she shared with me—she was in catering for 20 years and has an arsenal of unbelievable recipes. So just like your friends will be asking you for the recipe after they taste this salad, I asked her for the recipe.
Since then, I’ve made it so many times! It’s the perfect go-to side dish for any occasion, because I know everybody will love it. It also comes together so quickly! All you need to do is cook the rice (I like using a rice cooker so I can set it and forget it), add the rest of the ingredients, toss, and serve! It’s best served immediately after the ingredients are combined so the chow mein noodles stay perfectly crispy, so I measure everything in advance and combine right before I’m ready to serve. And it’s meant to be served at room temperature, which makes my life even easier!
Speaking of rice cookers, I am giving one away this week! My college roommate loved using a rice cooker and bought this Aroma Rice Cooker for our kitchen. Once I used it, I couldn’t go back! Rice cookers are so easy. They do all the work for you! And my favorite part is that the rice stays warm until you are ready to eat it. Trust me, you’re going to love it. Here’s the details on how to win:
Who: Residents of USA & Canada, 18 years and older
What: Aroma 8-Cup Rice Cooker
When: Tuesday, May 17 to Tuesday, May 24
Where: Enter using the Rafflecopter entry form below
Why: Because I love rice cookers and I love my readers!
The Rafflecopter entry form should load right here —>
a Rafflecopter giveaway
This giveaway for an Aroma 8-Cup Digital Rice Cooker is open until Tuesday, May 24th at 11:00 PM Central. The giveaway is only open to residents of the U.S. and Canada. Winner will be chosen randomly and announced on this post. I will email the winner and if the winner doesn’t respond in 72 hours, a new winner will be chosen.
- 1½ cups uncooked white rice
- ½ cup soy sauce
- 1 cup vegetable oil
- 4 cloves garlic, minced (I like using Dorot frozen garlic cubes)
- 1-2 cups pine nuts
- 1 cup bean sprouts
- 1 cup Craisins
- 3-4 shallots, finely chopped
- 1 cup thin chow mein noodles
- 2 tablespoons flat leaf parsley, chopped (optional)
- Prepare rice according to package directions. Drain and let cool.
- To make dressing, combine soy sauce, vegetable oil, and garlic and mix well. Set aside.
- In a large bowl, mix pine nuts, bean sprouts, Craisins, and shallots. Add rice and mix gently. Add chow mein noodles, drizzle with dressing, and garnish with parsley. Serve immediately, at room temperature.
Recipe adapted from Martha Stewart’s Crunchy Rice Salad with Soy Garlic Dressing