Indonesian Rice Salad with Carrot, Lebanese Cucumber and Peas

Prep: 10 minutes

Cooking: 10 minute5

Serves: 4


  • 3 cups cold cooked rice
  • 1 cup frozen peas, cooked and cooled
  • 4 shallots, thinly sliced
  • 1 large carrot, shredded
  • 2 Lebanese cucumbers, peeled and chopped
  • ¼ cup coriander sprigs
  • ¼ cup mint sprigs


  • 1/3 cup apple cider vinegar
  • 2 Tblsp Kecap Manis soy sauce
  • 1/2 cup peanut oil
  • Salt and pepper for seasoning


  1. In a large bowl, toss together rice, peas, shallots, carrot and cucumber.
  2. To prepare the dressing, whisk together the vinegar, Kecap Manis and oil. Season with salt and pepper.
  3. Place salad into serving bowls, spoon over dressing and scatter with herbs.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 21, 2018
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