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Asian-Style Brown Rice Salad

Refreshing Asian-Style Brown Rice Salad That Rocks Your Tastebuds

A versatile Asian-Style Brown Rice Salad packed with healthy ingredients and a zingy dressing, perfect for any meal.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups cooked brown rice Use cooked and cooled for best texture.
  • 1 cup shredded chicken Substitute with tofu or edamame for a vegetarian option.
  • 1 cup shredded carrot Use any color of carrot for a vibrant variation.
  • 1 cup baby bok choy Can substitute with napa cabbage or kale.
  • 1 cup frozen petite peas Edamame can be used for a different texture.
  • 1/4 cup fresh cilantro Substitute with parsley or basil.
  • 1/4 cup green onions Shallots also work well as a substitute.
  • 2 tablespoons sesame seeds Optional topping; can replace with chopped peanuts.
For the Dressing
  • 1/4 cup orange juice Use lemon juice as an alternative if needed.
  • 1 tablespoon orange zest
  • 2 tablespoons soy sauce Tamari can be used for a gluten-free alternative.
  • 1 tablespoon sesame oil Olive or avocado oil can be used as substitutes.
  • 1 tablespoon honey Maple syrup can substitute for a vegan-friendly alternative.
  • 1 tablespoon rice vinegar White vinegar can be used if rice vinegar is unavailable.
  • to taste none salt Adjust to taste based on your preference.
  • 2 tablespoons canola oil Avocado oil is a healthier substitute if preferred.

Equipment

  • large mixing bowl
  • small bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 3 cups of cooked and cooled brown rice with 1 cup of shredded chicken, 1 cup of shredded carrot, 1 cup of chopped baby bok choy, and 1 cup of frozen petite peas. Use a spatula to gently toss the ingredients together until all are evenly distributed.
    Asian-Style Brown Rice Salad
  2. In a separate small bowl, whisk together 1/4 cup of orange juice, 1 tablespoon of orange zest, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, and 1 tablespoon of rice vinegar until smooth.
    Asian-Style Brown Rice Salad
  3. Drizzle the prepared dressing over the salad mixture and gently toss everything together to incorporate the dressing.
    Asian-Style Brown Rice Salad
  4. Taste your salad and dressing mixture; adjust seasoning by adding a pinch of salt or a dash more soy sauce to enhance the flavor.
    Asian-Style Brown Rice Salad
  5. Serve immediately or refrigerate until ready to enjoy. Garnish with sesame seeds or chopped peanuts before serving.
    Asian-Style Brown Rice Salad

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Make sure the rice is cooled before mixing to keep veggies crisp. Adjust dressing to taste and feel free to substitute proteins and vegetables as desired.

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