A cool and creamy rice-based salad with fresh cucumbers and a light, tangy dressing. Ariana Grande Looks Like a Couture Fairy ...

This crispy rice salad with cucumbers is a play of crunchy veggies and a bright, spicy dressing that surprises with every bite. The house was quiet, save for the gentle whir of the refrigerator.

Bring a large pot of water to a boil. Remove from heat and add rice vermicelli. Leave in the water for 3 to 5 minutes, until al dente. Rinse in cold water and drain well. To make the dressing ...

This colourful rice salad gives you different flavours ... season well with salt and pepper and whisk to combine. Pour the dressing over the salad, stir well, cover and chill for 1 hour before ...

Make it your go-to salad dressing, drizzle it over roasted veggies ... Asian-inflected vinaigrettes may call on black vinegar or rice wine vinegar. Which vinegar you choose really depends on ...

Hetty Lui McKinnon is a food writer and cookbook author with a passion for vegetables. She's the author of five vegetarian cookbooks, and won the James Beard Award for Vegetable-Focused cooking in ...

Then, once the rice is ready, mix all of the salad ingredients in a large bowl and divide into two portions. Top with sliced spring onion, sesame seeds and the dressing, and it's time to tuck in.

This is a hot salad that would be fabulous ... in a jam jar and shake. Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt ...

Then, once the rice is ready, mix all of the salad ingredients in a large bowl and divide into two portions. Top with sliced spring onion, sesame seeds and the dressing, and it's time to tuck in.