rice salad
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[Recipe] Wuhr’s Beach Rice Salad

This cold rice salad makes a great side for a barbecue meal, or a great addition to a potluck menu.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 8 servings


  • 2 cups rice dry - I like using brown rice
  • 3/4 cup chopped onions
  • 3/4 cup chopped celery
  • 1 cup frozen peas cooked
  • Dressing:
  • 1/3 cup of oil
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup white sugar
  • 1/4 cup dry honey garlic sauce
  • 2 tsp celery salt optional - I left this out


  • Cook the rice.
  • Add the peas to the rice near the end of the cooking process to allow them to thaw.
  • While the rice is cooking, chop your vegetables. Set aside.
  • In a bowl, add the dressing ingredients, and whisk well, until they are well mixed. Alternately, add the dressing ingredients to a container with a cover, and shake well.
  • Add all ingredients to a large bowl. Mix well.


Nutritional Information (based on using brown rice): - Calories: 319 - Carbs: 52 g - Fat: 10 g - Protein: 6 g - Fibre: 3 g - Sugar: 12 g