Kitchen Magic

I found the above image on Pinterest. I’m pretty sure I have the book upstairs, but my husband is asleep. Attribution to follow.

Sri Wasano’s Infamous Indonesian Salad

This recipe was originally from the Moosewood Cookbook.  I can eat this by the bowlful and go back for more!

Sri Wasano’s Infamous Indonesian Salad  

Photograph from

Print Prep time 15 mins Cook time 45 mins Total time 1 hour   A delicious salad filled with lots of healthy stuff. Author: My Delicious Blog Recipe type: Vegetable Cuisine: Vegetable Serves: 4-6 Ingredients Rice

  • 2 c. brown rice
  • 3 c. water


  • ⅓ c. peanut oil
  • 3 Tb. Chinese sesame oil
  • ½ c. orange juice
  • 1-2 medium cloves garlic, minced
  • 1 tsp. salt
  • 2 Tb. soy sauce
  • ½ tsp. crushed red pepper (to taste)
  • 2 Tb. rice or cider vinegar
  • 1 c. chopped fresh pineapple (also ok to use canned-in-juice crushed pineapple) Note: I don’t remember ever using pineapple.

Salad Mix-Ins

  • 3 scallions, finely minced (whites and greens)
  • 1 stalk celery, finely minced
  • 1 medium-sized red or green bell pepper, thinly sliced
  • 1 8-oz can water chestnuts, drained & thinly sliced
  • ½ lb. fresh mung bean sprouts
  • ½ c. (packed) raisins or currants
  • 1 c. coarsely chopped peanuts or cashews, lightly toasted
  • 2 Tb. sesame seeds
  • Fresh snow peas (optional, for garnish)


  1. Place rice and water in a saucepan. Bring to a boil. Reduce heat, cover and simmer until tender (35-45 minutes).
  2. While the rice cooks, combine the dressing ingredients in a large bowl.
  3. Add the hot rice to the dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in salad mix-ins.

2) Please allow more prep time for chilling (about 1 hour more).
3) If you can, use FRESH pineapple or, at a minimum, canned pineapple “bits” since crushed pineapple may make this salad too mushy.