Cantonese Rice Salad

I'm having so much fun trying the recipes on mediterrasian.com. This one is great. I normally don't like rice salads, finding them, especially at potlucks etc, to be insipid and pathetic. This one is tasty and robust! I tweaked it a little.{g} Here's my version.

Cantonese Rice Salad

5 tablespoons tamari, a longer matured, nicer tasting version of soy sauce
1 1/2 tablespoons sesame oil, olive would do fine
2 tablespoons lemon juice
2 teaspoons honey
1/2 teaspoon ground black pepper
1 tablespoon grated fresh ginger
2 clove garlic—minced (crushed)
2 cup wholegrain Basmati rice, cooked and left to cool
1 red pepper (capsicum)—diced
1 green pepper (capsicum)—diced
2 spring onions (scallions)—thinly sliced on the diagonal
8 firm mushrooms—halved and thinly sliced
1 cup green peas
1 cup roasted cashews
1 tablespoon sesame seeds, toasted

MIX together the soy sauce, sesame oil, lemon juice, sugar, pepper, garlic and ginger in a small bowl.

PLACE the remaining ingredients in a large bowl, drizzle the dressing on top, and toss everything together until well combined.

If you are feeling particularly carnivorous, you could add prawns (shrimp) or cubed chicken.

Tip: You can make this rice salad in advance and store, covered, in the refrigerator—the flavors will improve over time.