Sesame Ginger Rice Salad
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
2 mins
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Total Time
17 mins
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Servings
4
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Calories
375 kcal
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Course
Main Course, Salad
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Cuisine
Asian
Sesame Ginger Rice Salad
Description
This Sesame Ginger Rice Salad includes cooked brown rice and shredded rotisserie chicken as the base, complemented by fresh vegetables such as blanched broccoli and asparagus, crisp cucumber, creamy avocado, green onions, and cilantro. The blanched vegetables retain a bright green color and a tender-crisp texture thanks to briefly boiling and shocking in ice water.
The dressing, made from avocado or olive oil, soy sauce or Tamari, fresh lime juice, pure maple syrup, sesame oil, minced garlic, freshly grated ginger, and crushed red pepper flakes, provides a balanced mix of savory, tangy, sweet, and mildly spicy notes that coat the salad ingredients evenly. Sesame seeds are added for nuttiness and texture, with optional chopped peanuts or cashews for garnish.
This salad can be served as a hearty side or light main course. It holds well in the fridge for up to three days, making it a practical make-ahead option.
To adapt it to a vegetarian option, omit the chicken and add edamame, tofu, or additional vegetables to maintain protein content and texture variety.
Ingredients
For the Dressing:
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons soy sauce lite or Tamari
- 2 tablespoons lime juice fresh
- 2 teaspoons pure maple syrup can use honey
- 1 teaspoon sesame oil
- 2 garlic minced, small cloves
- 1 teaspoon ginger freshly grated
- crushed red pepper flakes to taste
For the Salad:
- 2 cups brown rice cooked
- 1 cup chicken shredded rotisserie or chopped cooked
- 1 cup broccoli florets
- 10 asparagus cut into 1/2-inch pieces, spears
- 1 cup English cucumber chopped
- 1 avocado chopped, large
- 3 green onion sliced
- 1/3 cup cilantro chopped
- 2 tablespoons sesame seeds
- 1/3 cup peanuts for garnish, optional, chopped or cashews
Instructions
- To make the dressing, combine the oil, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Whisk well and set aside.
- In a large bowl, combine the rice and chicken.
- Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby. Drop the broccoli and asparagus into the boiling water and blanch for 2 minutes or until veggies are tender but still bright green. Transfer to the bowl of ice water for 1 minute, then drain. Place the vegetables on a clean kitchen towel to dry.
- Add the broccoli, asparagus, cucumbers, avocado, green onion, and cilantro to the rice and chicken. Stir to combine.
- Drizzle with dressing and add the sesame seeds. Stir until well combined. Garnish with peanuts or cashews, if desired. Serve.
Notes
- To make a vegetarian version, omit the chicken and consider adding edamame, tofu, or extra vegetables.
- Store leftovers refrigerated for up to 3 days in an airtight container for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 31mg | 10% |
| Sodium | 638mg | 27% |
| Potassium | 704mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 33mg | 37% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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