Oriental Style Rice Salad

This rice salad is a great way to use up left over rice, to make ahead of the week for quick on the go lunches or alternatively as a flavoursome side salad additionย to a BBQ. ย I’ve used tamari in the salad, which is a darker, more intense version of soy-sauce and most importantly, (more often than not) is wheat and gluten-free. ย All flavour and no nasty side effects!! Perfect!


Serves 4 as a side salad


  • 3 Cups Cooked Basmati Rice
  • 1 Red Pepper
  • 1 Cup Frozen Petit Pois
  • 1 Cup Chopped Baby Spinach
  • 1/2 Cup Seasame Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1 Tbsp Cold Water
  • 1/4 Cup Tamari (wheat free soy sauce)
  • 1/4 Cup Peanut Butter
  • 2 Tbsp Sweet Chilli Sauce


  1. Chop the red pepper and baby spinach.
  2. Place the petit pois in a small bowl and pour over boiling water, ensuring they are all covered. Leave for 5 minutes and then drain.
  3. In a large mixing bowl combine the rice, petit pois, chopped spinach and red pepper.
  4. Blend (I used my nutr-ninja) together the rice wine vinegar, water, tamari, sesame oil, peanut butter and sweet chilli sauce.
  5. Pour the dressing over the rice and vegetables and stir around to ensure everything is coated by the dressing.
  6. Dish up and enjoy!



3 thoughts on “Oriental Style Rice Salad

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