Thai Rice Salad with Three Herbs

The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, we've used chewy short-grain brown rice.

Ingredients

• 0.5 cup NAKANO® Seasoned Rice Vinegar - Roasted Garlic
• 2 tablespoons peanut oil or vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 0.5 teaspoon hot chili oil
• 4 cups cooked, chilled short-grain brown rice
• 1 medium cucumber, seeded and sliced
• 2 medium (4-1/8" long)s green onions, sliced
• 0.5 cup shredded carrots
• 0.3333333333333333 cup chopped mint
• 0.3333333333333333 cup chopped basil
• 0.25 cup chopped cilantro
• 1 lime, zested

Steps

1. In a 1-cup measuring cup, whisk together Nakano seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil.
2. Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.