Rainbow Asian Rice Salad
A high protein, colorful and satisfying salad that's perfect for dinner
Prep Time30 minutes mins
Cook Time30 minutes mins
Course: Main Course, Salad
Cuisine: Chinese
Servings: 4
Calories: 328kcal
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 ¼ cups cooked and cooled US-grown brown basmati rice prepared according to package directions, seasoned with salt if desired
- ½ cup shredded red cabbage roughly chopped
- ½ cup shredded carrots roughly chopped
- ¼ cup diced radishes
- ½ cup diced cucumber
- ¼ cup chopped green onion
- ¼ cup chopped shiitake mushrooms fresh, or dried and soaked to soften
- ½ 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.
Prepare the rice according to package directions in a rice cooker or on the stove. Note: ¾ cup of dry brown rice will make about 2 ¼ 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
Calories: 328kcal | Carbohydrates: 35g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 993mg | Potassium: 309mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2499IU | Vitamin C: 16mg | Calcium: 129mg | Iron: 2mg