A vibrant and refreshing rice salad with tropical flavors and a tangy citrus-sesame dressing.
Cook the brown rice according to the package instructions and let it cool to room temperature.
Spread the rice on a baking sheet to cool faster and prevent clumping.
In a large bowl, combine the cooled rice, pineapple, cashews, peanuts, raisins, green onions, bell pepper, celery, and bean sprouts.
Ensure all ingredients are evenly distributed for consistent flavor.
In a jar, combine the soy sauce, ginger, orange zest, garlic, red pepper flakes, and cilantro. Shake well to mix.
Let the dressing sit for a few minutes to allow the flavors to meld together.
Drizzle the dressing over the salad and toss gently to coat.
Add the dressing gradually to avoid over-dressing the salad.
Serve the salad at room temperature or chilled.
Garnish with additional cilantro or a sprinkle of toasted nuts for presentation.
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