Crunchy Asian Rice Salad

• 1 pkg (14 oz) instant brown rice
• 1 small cucumber
• 12 oz napa cabbage, shredded
• 4 oz snow peas, thinly sliced
• 1 small carrot, cut into long thin strips
• 1 1/2 cups bean sprouts
• 2 None green onions, sliced thinly
• 1/2 cup salted peanuts, coarsely chopped
• 1/4 cup fresh perilla leaves
• 1/4 cup fresh Thai basil leaves
• 2 tbsp kecap manis (thick sweet soy sauce)
• 1/4 cup tahini
• 1 tsp sesame oil
• 2 tbsp mirin

1. Prepare rice according to package directions.
2. Meanwhile, halve cucumber lengthwise; remove seeds. Cut cucumber into long thin strips.
3. Place rice and cucumber in a large bowl with cabbage, snow peas, carrot and beans sprouts. Add most of the onion, peanuts, torn perilla and basil; toss gently to combine.
4. For the sesame dressing, whisk kecap manis, tahini, sesame oil, mirin and 2 tbsp water in a small bowl.
5. Add dressing to salad; toss gently to combine. Top salad with remaining onion, peanuts, perilla and basil.

brown rice, cucumber, cabbage, snow peas, carrot, bean sprouts, green onions, peanuts, fresh perilla leaves, fresh thai basil leaves, manis, tahini, sesame oil, mirin

Taken from recipes-plus.com/api/v2.0/recipes/33183 (may not work)