Warm Cucumber Rice Salad



Warm, crunchy, fresh, salty: yummy!



This is a salad of sorts, but not so much about cold, crunchy veg.  It’s about warm, soft rice, salty soy dressing, the mellow crunch of cucumbers, and fresh, herbal flavors.  Yum, yum, yummy, yum, yum.  This is filling; fry up some tofu and toss with the other ingredients for a super-tasty lunch.  Or just serve it on the side of a teriyaki-glazed piece of chicken or fish.  I made this dish with long-grain white rice, but you can substitute any kind you like.  Short-grain brown might be particularly good.

Warm Cucumber Rice Salad


  • 1 C uncooked rice
  • 1/2 cucumber, diced
  • 1/2 daikon radish, shredded
  • 2 scallions, chopped
  • 2 T cilantro, chopped
  • 1/4 C rice vinegar
  • 2 T peanut oil
  • 1 T sesame oil
  • 1 T light soy sauce
  • 1 clove garlic, minced
Cook rice according to package directions.  When the rice has absorbed all liquid, remove from heat and fluff.  Toss the rice with the cucumber, daikon, scallions, and cilantro.  Whisk together the rice vinegar, peanut and sesame oils, soy sauce and garlic.  Pour the dressing over the rice mixture, and stir well to allow the dressing to permeate the entire salad.  Serve immediately.
Serves 2 as a side.  Double up to serve four or for two entrees.

5 thoughts on “Warm Cucumber Rice Salad

  1. Indeed yum yum! This does sound good…even along side some roasted veg that have been marinated in ginger and shoyu sauce, and then something bold like a mango sorbet for dessert…mmm..I’m hungry!

  2. I just wanted to let you know that I nominated you for the Brilliante Weblog Award! Check out my blog for details!! Love your blog!!!

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