Crunchy Asian Rice Salad - cooking recipe

Ingredients

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

Preparation

Prepare rice according to package directions.
Meanwhile, halve cucumber lengthwise; remove seeds. Cut cucumber into long thin strips.
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.
For the sesame dressing, whisk kecap manis, tahini, sesame oil, mirin and 2 tbsp water in a small bowl.
Add dressing to salad; toss gently to combine. Top salad with remaining onion, peanuts, perilla and basil.