Seafood rice salad

A colourful, crunchy vegetable salad tossed in a tastebud–tingling, Asian–style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing. It makes the perfect lunch or light dinner during the warmer months.

Seafood rice salad


  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 1 yellow capsicum (bell pepper), halved, seeded and thinly sliced
  • 1 orange capsicum (bell pepper), halved, seeded and thinly sliced
  • 4 cups (360 g) bean sprouts, trimmed
  • 6 spring onions (scallions), thinly sliced
  • ½ telegraph (long) cucumber, cut into matchsticks
  • 250 g (8 oz) cooked king prawns (large shrimp), peeled and deveined, tails left intact
  • 1¾ cups (325 g) cooked long–grain white rice
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons sherry vinegar or rice vinegar
  • 1 tablespoon sweet chilli sauce or 1 small red chilli, seeded and finely chopped
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger


  1. To make the chilli dressing, put all of the ingredients into a small bowl and whisk well to combine.
  2. Set aside.
  3. Put all of the salad ingredients, except the sesame seeds, into a large bowl and toss to combine.
  4. Add the chilli dressing and toss again to coat the prawns and vegetables.
  5. Divide among serving plates and sprinkle the sesame seeds on top.
  6. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: Nil


Low Fat No Fat Asian Cooking

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