RAINBOW ASIAN RICE SALAD
A high protein, colorful and satisfying salad that's perfect for dinner
Provided by Anne | Craving Something Healthy
Categories Main Course Salad
Number Of Ingredients 19
Steps:
- Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
- Whisk together all of the ingredients for the dressing and set aside.
- When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
- Place all of the vegetables and the herbs in a large mixing bowl.
- Add the seasoned rice to the vegetables and toss well to combine.
- Add the shrimp and toss again to combine.
- Taste, and adjust seasonings with additional tamari or sriracha as desired
Nutrition Facts : Calories 328 kcal, Carbohydrate 35 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ASIAN BLACK RICE SALAD WITH GINGER ORANGE DRESSING
Asian Black Rice Salad with Ginger Orange Dressing is an easy black rice salad packed with edamame, crunchy vegetables, and plenty of Asian flavor!
Provided by Marcie
Categories Side Dishes
Time 45m
Number Of Ingredients 15
Steps:
- Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
- In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
- Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 193 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g
BLACK RICE SALAD RECIPE
This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.
Provided by Aysegul Sanford
Categories Salad
Time 45m
Number Of Ingredients 15
Steps:
- Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
- Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
- To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
- Give it a taste for seasoning and add in if necessary. Serve.
Nutrition Facts : Calories 362 kcal, Carbohydrate 44 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Sodium 603 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving
ASIAN RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
- Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
- Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
ASIAN BEEF AND WILD RICE SALAD
[DRAFT]
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1) Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 2) Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool. 3) Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 4) Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired. 5) Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.
THE WORLD OF RICE SALADS
This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.
Provided by Mark Bittman
Categories Rice Salad Potluck Side Citrus Vegetarian Vegan Wheat/Gluten-Free Tree Nut Free Peanut Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
- Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
- Variations:
- Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
- Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
- Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
- Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
- Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.
EXOTIC ASIAN RICE SALAD
This is a little bit different is quite refreshing. It has a that Thai flavor and freshness. Can be served hot or cold.
Provided by Marlitt
Categories Kiwifruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing;.
- For the dressing, into a small bowl add vinegar, soya sauce, and salt and pepper to taste and blend well. Set aside.
- Salad;.
- Prepare vegetables.
- Grate carrots.
- Wash green onion and cut into small rings.
- Peel and grate ginger.
- Chop apricots into small pieces.
- Put oil into a pan and heat, add green onion, ginger, and 2/3 of the carrots; saute until soft.
- Sprinkle with the curry powder and turn into vegetables.
- Fold the apricots into the pan with other vegetables.
- Add a little salt then pour in orange juice and water.
- Stir, deglazing the bottom of the pan.
- Let cook on medium heat for about 5 minutes.
- Add the rice and mix well.
- Turn off heat and let sit for a few minutes so that the rice can obsorb some of the cooking juices.
- Add the set aside dressing and left over grated carrot and toss into the rice mixture.
- Check seasoning should be a little spicy and have sweet and sour flavor, adjust if necessary.
- Put into a serving bowl and decorate with kiwi slices.
- This can be eaten hot or cold.
Nutrition Facts : Calories 528.9, Fat 10.3, SaturatedFat 1.5, Sodium 48.5, Carbohydrate 101.5, Fiber 7.3, Sugar 23, Protein 9.5
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