Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
6
Yield:
6 servings
Ingredients
Dressing:
- 1 ½tablespoonsvegetable oil
- 1tablespoonlime juice
- 2teaspoonsgrated ginger
- 1teaspoonsesame oil
- 1clovegarlic, minced
- ½teaspoonchile paste (such as sambal oelek), or to taste
- ½teaspoonsalt
- ⅓cupchopped fresh cilantro
- ¼cupchopped roasted peanuts
- 2green onions, thinly sliced
Directions
Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.
Nutrition:
Nutrition data for this recipe includes the full amount of the pickling ingredients. The actual amount of pickling ingredients consumed will vary.
Nutrition Facts (per serving)
| 216 | Calories |
| 8g | Fat |
| 34g | Carbs |
| 4g | Protein |
