Brown Rice Salad with Citrus-Thai Basil Vinaigrette

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Yield: 4 servings
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2 cups cooked brown rice

2 carrots, grated

1 cup pea pods, thinly sliced on an angle

1 small red onion, halved and minced

6 green onions, thinly sliced on an angle

Citrus-Thai Basil Vinaigrette, recipe follows

Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish

Citrus-Thai Basil Vinaigrette:

 3/4 cup orange juice

 1/4 cup lime juice

 1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)

 1 cup fresh cilantro leaves

 1 teaspoon kosher salt

 1/4 teaspoon freshly ground black pepper

 1 heaping tablespoon honey

 1/2 cup canola oil


  1. Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.

Citrus-Thai Basil Vinaigrette:

  1.  Combine all ingredients in a blender and blend for 1 minute
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