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Indonesian Rice Salad

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A tangy, colourful and delicious Indonesian style salad that can served as a main dish or by the side.  You can also use leftover rice to make this salad.
Indonesian Rice Salad

Brown (or White) Rice – 2 cups, cooked
Raisins – 1/4 cup
Spring Onions – 2 tblsp, chopped
Capsicums – 1/2 cup, seeded, chopped
Pineapples – 1/2 cup, chopped
Peanuts – 1/2 cup, toasted
Sesame Seeds – 3 tsp, toasted

Carrot – 1/2 cup, chopped
Green Peas – 1/4 cup, boiled

For the dressing:
Oil – 2 tblsp
Dark Sesame Oil – 1 1/2 tblsp
Soy Sauce – 3 tsp
Cider Vinegar – 3 tsp
Pineapple (or Orange) Juice – 1/4 cup
Garlic – 1 small clove, minced
Red Chilli Flakes – 1/4 tsp

1. Mix all the dressing ingredients and whisk well.
2. In a large bowl, combine the rice, raisins, spring onions, capsicum, pineapple, peanuts and sesame seeds.
3. Add the dressing and toss well.
4. Keep it in the fridge for 15 to 20 minutes.
5. Serve at once.

Note: Brown rice is commonly used for this salad.

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