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Asian vegetable and rice salad
Asian vegetable and rice salad

Asian vegetable and rice salad

Portions 6 - 8
Preparation Time
Cooking Time


1 bag of Arctic Gardens Asian style stir-fry vegetables

4 cups (1 litre) cooked rice, cooled

2 cups (500 ml) baby spinach

½ cup (125 ml) roasted cashews or peanuts

½ cup (125 ml) raisins

¼ cup (60 ml) canola oil

¼ cup (60 ml) soya sauce

¼ cup (60 ml) rice vinegar

2 cloves garlic, minced

1 tbsp (15 ml) fresh ginger, minced

Salt and freshly ground pepper


1.In a large pot, bring salted water to a boil and cook the vegetables for 2 minutes.

2.Drain in a colander and rinse with cold water to cool completely. Drain again.

3.In a large bowl, mix together the remaining ingredients, then add cooled vegetables.

4.Season to taste and serve.



Nutrition Facts (per serving):

Calories: 300

Protein:  7 g

Fat:    12 g

Carbohydrate:  44 g

Fibre:   4 g

Sodium: 318 mg

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