The texture and fresh flavors of the brown rice and crunchy vegetables are heightened by the richness of the fresh pineapple dressing. Don’t be discouraged by the long list of ingredients. It’s a snap to make and leftovers can be stir-fried in a wok for another dinner during the week. Remember: Dress the salad just before serving.
2 cups brown rice, cooked
1 cup carrots, peeled and shredded
¼ cup mango, peeled and cubed
¾ cup scallion, finely diced
½ cup cashews, chopped
½ cup macadamia nuts
2 tablespoons black sesame seeds
½ cup water chestnuts, sliced
1½ cup snow peas
For the dressing:
? cup macadamia oil
3 tablespoons toasted sesame oil
¼ cup pineapple juice or any tropical juice
1 medium garlic clove, minced
Hot chili oil, to taste
2 tablespoons soy sauce
1 cup fresh pineapple, cubed
1 tablespoon fresh ginger, peeled
1½ teaspoon salt
Place all the ingredients for the rice salad in a large bowl and toss to combine. Salad can be made 2 days ahead and kept covered in the refrigerator until needed.
Place all the dressing ingredients in a blender and pulse until well combined and smooth. Dressing can be made 3 days ahead. Cover and refrigerate until needed.
To serve: Combine just enough dressing into the rice salad and toss well. Don’t overdress.