Try this Thai Long Rice Salad recipe, or contribute your own.
Suggest a better description*As many of the following as you like or have on hand, about three cups total. ** (these measurements are guidelines, make it to your taste) Boil a pot of water, as for spaghetti. While its coming to a boil, start shredding the veggies. When water boils, turn off the heat and throw in the long rice to soak. By the time you are done with the veggies, the long rice will have soaked long enough. Drain the long rice in a seive and then rinse it to cool. Drain well, pressing out all the water. Turn it onto the chopping board, and cut it in a few places to shorten the strands to about two inches. In a large salad bowl, combine the dressing ingredients, then throw in the long rice and toss to coat. Add the slivered veggies and toss salad well. This can stay in the fridge for a few days with no ill effects. Posted to fatfree digest V97 #014 by Mara Van der Pas
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 59 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 246.5mg | 8 % | |
Potassium 440.9mg | 12 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 9.7g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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