Asian Rice Salad

Summer Salads

During the dog days of summer, or any time of year for that matter, there is nothing more delicious than a refreshing salad. With bright colors and fresh flavors, this zesty Asian Rice Salad is a classic light yet filling dish. Made with an assortment of crunchy vegetables like celery and carrots along with a tasty variety of textures from the crispy chow mein, fluffy Success® Jasmine rice and soft dried apricots, it makes for a great side salad or vegetarian main dish.

Want to add more protein in? Top with beans, shredded rotisserie chicken or beef. You can also pile on more of your favorite veggies like crunchy cabbage, broccoli, cucumber, peppers or more seasonal favorites any time of year.

Of course, rice salads can be enjoyed year-round as a side dish, as a light meal following any one of the holiday feasts, or for those who just need some bright color and summer flavors during the dead of winter. If you prefer to make seasonal salads, we’ve got you covered. Try these  Drool-Worthy Salads for a great place to start!

Or, get creative with other rice varieties or even quinoa! This festive Crunchy Quinoa Salad is light yet satisfying. Essentially, it’s exactly what you want for those hot afternoons. This flavorful Greek Beet and Watermelon Rice Salad is nutty, zesty, sweet, and earthy with a dash of mint for a refreshing touch — a perfect potluck dish. It may be the first time a salad upstages other dishes at a cookout, but prepare enough for seconds!

How to Make Crispy Chow Mein Noodles

It’s so simple — and so satisfying — to make homemade ingredients. Once you see how easy it is to make these crispy noodles, you’ll be making them in bulk and sprinkling them on everything! From a Roasted Vegetable Stir-Fry to warming soups, the topping possibilities are endless!

Pick: Choose a noodle with a similar thickness of lo mein noodles or ramen — avoid thicker noodles.
Boil: Boil noodles in salted water, with a touch of oil, until they are al dente — cooked but still firm.
Drain: After draining, you want to rinse the noodles in cold water, washing away the starches that could keep them sticking together.
Dry: Spread noodles out on a sheet or parchment paper: this will be easier for cleanup later.
Toss: After about 30 minutes, cover noodles in cornstarch: this will get that perfect crunch once they are fried.
Fry: Fry the noodles until golden brown, and they are ready to be removed from the oil.
Enjoy: Sprinkle as many noodles as you’d like on your salad, but save the rest in an airtight container to use for meals later on!

Looking for a seafood option? Try our easy shrimp rice recipes.