Asian Rice Salad with Sardines

Servings

4-6

Prep Time

25 minutes

Difficulty

Interemediate

Ingredients

2 cans King Oscar Sardines in Extra Virgin Olive Oil with Hot Jalapeño Peppers
1-1/2 cups Basmati or jasmine rice
1 cup chopped mango
1 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup salted and roasted peanuts, chopped
3 tbsp rice vinegar
1 tbsp soy sauce or fish sauce
Finely grated lime zest
Juice of 1 lime
1 tsp sugar
Salt and pepper
1 fresh jalapeño pepper, thinly sliced
Crushed peanuts

Jasmine rice tossed with sweet mango, cucumber, scallions, cilantro, and roasted peanuts in a tangy lime and soy dressing, topped with jalapeño sardines. A bright, bold Asian-inspired salad with just the right amount of heat.

Instructions

Cook rice according to package instructions.
Drain and reserve the oil from the King Oscar Sardines with Jalapeño Peppers.
In a large bowl, mix rice, mango, cucumber, scallions, cilantro, and chopped peanuts.
Whisk the reserved olive oil, rice vinegar, soy sauce or fish sauce, lime zest and juice, sugar, salt and pepper to taste.
Gently stir together the rice mixture and sauce. Then add sardines and jalapeños and gently stir to combine.
Garnish with thinly sliced fresh jalapeño pepper and crushed peanuts.
Hint: Substitute the rice with quinoa for delicious, nutritious taste. Add extra fresh sliced jalapeños for extra spice.