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6-Vegetable Rice Salad

8 servings



Nutritional Facts Per Serving

4 g
36.8 g
1.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 227
  • Fat 7.3 g
    • Saturated   0.6 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   369 mg
  • Carbohydrate 36.8 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 4 g
    • Vitamin A 26 %
    • Vitamin C 33 %
    • Calcium 3 %
    • Iron 6 %


Place the rice and water in a medium pot. Set over medium-high heat and bring to a boil. Cover, turn the heat to its lowest setting, and cook 15 minutes, or until the rice is tender. Spoon and spread the rice out on a wide plate and cool to room temperature. Place the garlic, oil, teriyaki sauce, vinegar, honey, cilantro or mint and hot sauce in a large bowl and mix to combine. Add the rice and remaining ingredients and toss to combine. Cover and refrigerate until ready to serve. Can be made few hours in advance; toss again before serving.

Recipe Options: Instead of regular, long grain white rice, use a more aromatic type of white rice in this recipe, such as a jasmine or basmati. For added texture and richness, add 1/2 cup of unsalted, roasted cashews, coarsely chopped, to the mix of ingredients tossed with the rice.

Serving Suggestions

Serve the salad alongside one of the many entrees you’ll find in our website recipe collection, such as Chili Garlic BBQ Salmon, Chinese-style Barbecue Chicken, or Caribbean-spiced Barbecue Pork Tenderloin.

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