Oriental salad with sesame dressing

Name: oriental salad with sesame dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 200 g yellow rice; 2 el Sesame seed; 2 boiled beets; 1 Red pepper; 1 green pepper; 1 el Japanese soy sauce; 2 el sesame oil; 1 el lemon juice; 3 el mayonnaise with lemon; 150 g cut white cabbages; 300 g canned corn

Oriental salad with yellow rice, boiled beets, red and green peppers, sliced white cabbage, corn, Japanese soy sauce, sesame oil, lemon juice and mayonnaise with lemon.

Ingredients

Kitchen Stuff

4 large glass jar or jug bottle (750 ml)

Directions

Cook the rice according to the instructions on the package and let cool to room temperature in 10 minutes.
In the meantime, heat a frying pan without oil or butter and toast the sesame seed over medium heat in 3 min. Until golden brown. Let cool on a plate.
Grate the beets with a coarse grater. Halve the peppers, remove the seeds and cut the flesh into cubes.
Spoon the red pepper with the beet. Keep the green pepper separately.
Beat a dressing of the soy sauce, sesame oil, lemon juice and mayonnaise and mix with the sesame seeds and the coals through the rice.
Season with pepper and salt. Drain the corn.
Divide the rice, green pepper, corn and beet with red peppers in succession over the pots. Close the pots and store in the refrigerator.