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.


1/2 cup NAKANO Seasoned Rice Vinegar Roasted Garlic
2 Tbsp. peanut oil or vegetable oil
1 Tbsp. soy sauce
1 Tbsp.brown sugar
1/2 tsp. hot chili oil (optional)
4 cups cooked, chilled short-grain brown rice
1 medium cucumber, seeded and sliced
2 green onions, sliced
1/2 cup shredded carrots
1/3 cup chopped mint
1/3 cup chopped basil
1/4 cup chopped cilantro
Zest of 1 lime


In a 1-cup measuring cup, whisk together NAKANO Seasoned Rice Vinegar, peanut oil, soy sauce, brown sugar, and, if desired, hot chili oil.

Add remaining ingredients to a large bowl. Pour dressing over and stir to combine. 

Makes 8 servings.

Prep time: 20 minutes

•    Rice may be cooked 2-3 days in advance. Store tightly covered in the refrigerator.
•    Long grain brown rice, or any other rice may be used.
•    If using Thai basil, reduce amount to 1-2 tablespoons.
•    For a main-course salad, add 1 to 2 cups diced cooked chicken.


Per serving (without chicken): 180 calories, 3g protein, 32g carb, 4g fat (1g sat. fat), 0mg chol, 380mg sodium, 2.5g fiber

Thai Rice Salad with Three Herbs
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