Chinese Rice Salad

One of my favorites is Chinese Rice Salad. The dressing for this may be made a head and store in the refrigerator. Prepare the other ingredients and refrigerate them. But Never combine the dressing with other ingredients to sit for long periods of time before serving as it will be a disaster. The dressing seperates and leaves an oily film and the noodles go soggy. Always serve this fresh and it will be a hit at your dinner party.

There is nothing like a cool salad on a hot summer's day.It may be a main-dish or several served together to compliment barbecued meats, or just add cooked chicken or sea food to the salad to make a complete meal.


  • 5 cups uncooked brown or minute rice
  • 5 cups water
  • 3 cups frozen peas
  • 3 cups celery chopped
  • 1 cup chopped onions
  • 2 cups Chinese noodles


  • 2 cups olive or canola oil
  • 1 tsp salt
  • 4 tbsp soya sauce
  • 4 tsp celery seeds
  • ¼ cup white vinegar
  • 2 ½ tbsp curry powder ( optional)
  • 2 tbsp sugar

    cook rice, add peas, celery and onions the last 10 minutes.Mix dressing ingredients and shake well. Add to rice mixture just before serving.Toss with noodles and serve.

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