Easy Rice Salad with Cucumber, Carrots & Mayonnaise
A simple and refreshing rice salad made with cooked rice, crunchy vegetables, dark soy sauce and mayonnaise. A quick, budget-friendly recipe for lunch, a side dish or using up leftover rice. The recipe is also featured in my homemaking vlog, which you can watch below.
Equipment
- chopping board
- knife
- large mixing bowl
- Spoon or spatula
Ingredients
- 2-3 cups cooked rice or as preferred
- 1 large cucumber
- 2 large carrots
- 1 medium onion
- 1 medium green pepper
- 3 tablespoons chopped cilantro
- Salt to taste
- 1 tablespoon dark soy sauce
- ½ cup mayonnaise
Instructions
- Wash and prepare the vegetables. Dice the cucumber, carrots, onion and green pepper, and chop the cilantro. Place in a large mixing bowl.
- Add the cooked rice and mix.
- Add salt to taste and the dark soy sauce.
- Add the mayonnaise and gently mix until everything is well combined.
- Taste and adjust the seasoning or mayonnaise if desired.
- Serve immediately or refrigerate until ready to serve.
Video
Notes
- You can adjust the amount of vegetables depending on how much rice you have.
- This is a convenient recipe for using leftover cooked rice.
- For the best texture, allow cooked rice to cool completely before making the salad.
- Keep the finished salad refrigerated and enjoy while fresh.
- You can adjust the mayonnaise and soy sauce to your taste.