Asian Rice Salad
User Reviews
5
Asian Rice Salad
Description
The Asian Rice Salad mixes room temperature rice with shredded romaine lettuce, matchstick carrots, shredded red cabbage, shelled edamame, sliced red bell pepper, and fresh cilantro. Mandarin orange segments and rotisserie chicken add sweetness and protein. Toasted sliced almonds and thinly sliced green onions provide garnish and crunch.
The accompanying dressing blends rice wine vinegar, grated ginger, minced garlic, sriracha, soy sauce, honey, sugar, toasted sesame oil, canola oil, kosher salt, black pepper, and toasted sesame seeds for a flavorful, well-balanced zest that coats the salad ingredients evenly.
This salad works well as a chilled dish served immediately after tossing with dressing and garnishing. The vibrant ingredients and textured mix make it suitable for entertaining or as a meal itself, especially when chilled to meld the flavors.
The dressing can be prepared ahead and stored refrigerated for up to two to three weeks, making it convenient for future use with this salad or other dishes requiring an Asian-inspired vinaigrette.
Ingredients
For the Salad:
- 1 bag rice such as Minute Rice, cooled to room temp, cooked, medley
- ½ cup romaine lettuce shredded
- 1 cup carrot matchstick cut
- 1 cup red cabbage shredded
- 1 cup edamame shelled
- 1 medium red bell pepper seeded and sliced
- ¼ cup cilantro freshly chopped
- 1 can mandarin orange 15oz can, drained
- 2 cups chicken rotisserie works well; or omit for meatless, shredded
- ½ cup almonds toasted, sliced
- ¼ cup green onions sliced thinly
For the Dressing:
- ¼ cup rice wine vinegar found in most stores' Asian aisles, seasoned
- 1 tsp ginger grated
- 2 cloves garlic minced
- 1 tsp sriracha
- 1 TB soy sauce
- 3 TB honey pure
- 3 tsp granulated sugar
- 2 TB sesame oil caramel brown in color, Asian toasted
- ⅓ cup canola oil or olive oil
- ¼ tsp kosher salt
- ½ tsp black pepper fresh ground
- 1 TB sesame seeds toasted
Instructions
- Do Ahead: In a bowl, whisk together all dressing ingredients until well blended. Transfer to desired container and keep chilled until ready to use.
- When ready to serve: In salad bowl, toss together cooked Multi-Grain Medley, Romaine lettuce, carrots, cabbage, edamame, bell pepper, and cilantro. Toss with enough dressing to coat well. Gently toss in shredded chicken and mandarin oranges, sprinkling in more dressing as desired. Garnish top of salad with almonds and green onions. Serve immediately.
- * Unused dressing may be kept in an airtight container in fridge for 2-3 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 35mg | 12% |
| Sodium | 344mg | 14% |
| Potassium | 551mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 5082IU | 102% |
| Vitamin C | 48mg | 53% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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