Well guys, it really doesn’t get much easier than this. Cook the rice, add the things, done. But as always, don’t be fooled by its simplicity — this dish is packed full of asian-inspired flavours and all the healthy bits, and is perfect for a delicious weekday lunch or a quick and easy dinner. You can even use up any leftover cold rice you might have hanging around the fridge, which I guess makes it less of Peet Can Cook, and more of Peet Can Chop Vegetables.
Here’s what you’ll need:
1/4 cup rice wine vinegar
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp fresh ginger, finely grated
3 cups cooked wild (or brown) rice (or 1 cup uncooked)
1 cup snow peas, sliced on the diagonal
1 cup diced cucumber, seeds removed
1 cup chopped baby corn (about 1/2 a tin)
1/2 cup sliced spring onions
1 small carrot, diced
2 handfuls chopped kale
1/4 cup chopped coriander
Step 1: Make the dressing by combining the rice vinegar, sesame oil, soy sauce, and ginger. Give it a good mix up and set aside.
Step 2: Grab yourself a salad bowl and throw in the rice and all the veggies / herbs.
Step 3: Pour over dressing and mix well.
Step 4: Eat.
Note: This salad can be eaten straight away, or left to chill out in the fridge for up to 3-4 days.