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Oriental Rice and Nut Salad

  • 1 cup cooked basmati rice
  • 2 carrots, julienned
  • 4-6 chestnuts, peeled and sliced
  • 1 teaspoon fresh cilantro, chopped
  • 1 cup fresh bean sprouts
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons sesame seeds
  • 1 cup toasted almonds, halved

    • Dressing

    • 1 tablespoon honey
    • 1 tablespoon sesame oil
    • 1 tablespoon lemon or lime juice
    • Salt and pepper to taste

    Cook rice and allow to cool to room temperature. Add all the salad ingredients and seeds and nuts. Mix up the salad dressing and pour the dressing over the salad. Serve at room temperature.

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