Indonesian Rice Salad With Orange-Sesame-Cilantro Dressing

Ingredients

Salad

• 1 cup uncooked long-grain rice

• 1 (8 ounce) can pineapple chunks, drained
• 1/4 cup dry-roasted cashews or peanuts, chopped
• 1/3 cup raisins
• 3 green onions, thinly sliced
• 1 small red bell pepper, diced in 1/2 inch pieces
• 1 small green bell pepper, diced in 1/2 inch pieces
• 1 stalk celery, cut in half down lengthwise,and thinly sliced
• 1 cup fresh bean sprout

Dressing

• 1/2 cup fresh orange juice
• 2 tablespoons low sodium soy sauce
• 2 teaspoons dark sesame oil
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon grated fresh orange zest
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cilantro, minced

Directions

1. 1

   Cook rice according to directions and place in a bowl to cool to room temperature.

2. 2

   When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro.

3. 3

   In a jar, combine dressing ingredients and shake to mix.

4. 4

   If the salad is served immediately, drizzle all of the dressing over the salad.

5. 5

   If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat.

6. 6

   May be served room temperature or chilled.