A refreshing and vibrant rice salad with tropical flavors, perfect for a light meal or a potluck dish.
Combine all the dressing ingredients in a blender and blend until smooth.
Blend the dressing until completely smooth for a consistent flavor.
In a large serving bowl, mix the cooked rice, pineapple chunks, scallions, celery, and bell peppers.
Ensure the rice is cooled to room temperature before mixing to prevent wilting the vegetables.
Pour the dressing over the salad and toss to coat evenly.
Toss gently to avoid breaking the rice grains.
Gently fold in the bean sprouts and raisins.
Add the sprouts just before serving to maintain their crunch.
Toast the peanuts and cashews on a baking tray at 350°F for 5 minutes.
Keep an eye on the nuts while toasting to prevent burning.
Sprinkle the toasted nuts over the salad as a garnish.
Add the nuts just before serving for maximum crunch.
Serve the salad at room temperature or chilled.
Chill the salad for 30 minutes for the flavors to meld together.
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