Asian Rice Salad
A high protein, colorful and satisfying salad that's perfect for dinner
Ingredients
Dressing
- 2 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 3 tablespoons toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice plus the zest of 1 lime
- 1 teaspoon Sriracha sauce or more to taste
- 2 large garlic cloves minced
Salad
- 2 1/4 cups cooked and cooled US-grown brown basmati rice prepared according to package directions, seasoned with salt if desired
- 1/2 cup shredded red cabbage roughly chopped
- 1/2 cup shredded carrots roughly chopped
- 1/4 cup diced radishes
- 1/2 cup diced cucumber
- 1/4 cup chopped green onion
- 1/4 cup chopped shiitake mushrooms fresh, or dried and soaked to soften
- 1/2 cup edamame cooked and cooled
- 1 tablespoon minced fresh basil Thai or regular basil
- 1 tablespoon minced fresh mint
- 2 tablespoons minced fresh cilantro
- 8 ounces cooked and peeled medium-size (41-50 per pound) shrimp grilled, steamed, or panfried as desired.
Instructions
- 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
Calories: 328kcalCarbohydrates: 35gProtein: 18gFat: 13gSaturated Fat: 2gCholesterol: 143mgSodium: 993mgPotassium: 309mgFiber: 3gSugar: 5gVitamin A: 2499IUVitamin C: 16mgCalcium: 129mgIron: 2mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
