Minted Rice Salad

This is so nice and light, and really goes well with many dishes. If you like a lamb chop in spring, this would be a perfect side dish.

Combine in a bowl:

2 c. cooked rice

1/2 c. asparagus (cut into 1/2” pieces), or use peas

1/2 c. diced cucumber

1/2 c. chopped radish

2 Tbsp. minced fresh mint

Whisk together:

3-4 minced ramp bulbs (or use spring onions + 1/2 tsp. minced garlic)

2 Tbsp. olive oil

2 tsp. honey

1 tsp. soy sauce

1 tsp. rice wine vinegar*

2 tsp. lemon juice (*if you don’t have rice wine vinegar, increase lemon juice to 1 Tbsp.)

1/2 tsp. toasted sesame oil

Dash of salt and pepper

Toss the dressing into the rice and vegetables and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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