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.

Prep Time:
20 mins
Total Time:
20 mins
8 servings


  • ½ cup NAKANO® Seasoned Rice Vinegar - Roasted Garlic

  • 2 tablespoons peanut oil or vegetable oil

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • ½ teaspoon hot chili oil

  • 4 cups cooked, chilled short-grain brown rice

  • 1 medium cucumber, seeded and sliced

  • 2 green onions, sliced

  • ½ cup shredded carrots

  • cup chopped mint

  • cup chopped basil

  • ¼ cup chopped cilantro

  • 1 lime, zested


  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.



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.

Nutrition Facts (per serving)

171 Calories
5g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 171
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 437mg 19%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 9%
Total Sugars 6g
Protein 3g
Vitamin C 4mg 21%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 173mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.