This Asian Rice Salad is an exciting blend of flavors, color, and texture. The blend of grains and greens with sesame ginger dressing is jaw-dropping delicious!
Once upon a time far far away, I erroneously thought salad = bowl of lettuce. My friends probably believed the same thing. If only we had known.
The first time I entered the world of a real salad, it was kind of mind-blowing. Who knew salads could be all exciting and amazingly delicious? Note to Self 15 years ago: anything is possible in the world of salads.
The turning point came when a good friend, who’s a diva in the kitchen, brought me a salad with rice mixed in. I was instantly smitten. That was eons ago, but I’ve never forgotten the magic…
Since that long ago moment of salad bliss, I’ve embarked on many salad adventures. We gorge on everything from Wheat Berry Salad to Farro Salad to Barley Salad. [Salad ≠ bowl of lettuce.]
Are you feeling the pattern? It’s all about the grains. They’re rock stars in salads.
Which brings me to this Asian Rice Salad. It’s stunningly delicious. Made with bright crispy veggies, Minute® Multi-Grain Medley, and delightful sesame ginger dressing.
Minute® Rice makes this hearty Multi-Grain Medley that I am loving.
We’re talking awesome blend of 4 grains: long grain brown rice, Thai red rice, wild rice and quinoa. All 100% whole grain and gluten-free. In just 10 minutes, I had myself a glorious blend of tender grains with a wonderfully nutty aroma.
This Multi-Grain Medley is perfection with any meal. In my case, it is the meal in today’s yummy Asian Rice Salad.
Here’s the recipe for this blissfully delish Asian Rice Salad. Don’t forget, comment on our question below for a chance to enter today’s big giveaway!
PrintAsian Rice Salad (+Giveaway)
- Yield: 6 1x
Description
This Asian Rice Salad is an exciting blend of flavors, color, and texture. The blend of grains and greens with sesame ginger dressing is jaw-dropping delicious!
Ingredients
- For the Salad:
- 1 bag cooked Minute Rice Multi-Grain Medley, cooled to room temp
- 1/2 cup Romaine lettuce, shredded
- 1 cup matchstick carrots
- 1 cup red cabbage, shredded
- 1 cup edamame, shelled
- 1 medium red bell pepper, seeded and sliced
- 1/4 cup freshly chopped cilantro
- 1 can (15oz) mandarin oranges, drained
- 2 cups shredded chicken (rotisserie works well; or omit for meatless)
- 1/2 cup toasted sliced almonds
- 1/4 cup green onions, sliced thinly
- For the Dressing:
- ¼ cup seasoned rice wine vinegar (found in most stores’ Asian aisles)
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tsp Sriracha
- 1 TB soy sauce
- 3 TB pure honey
- 3 tsp granulated sugar
- 2 TB Asian toasted sesame oil (caramel brown in color)
- ⅓ cup canola or olive oil
- ¼ tsp kosher salt
- ½ tsp fresh ground black pepper
- 1 TB toasted sesame seeds
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.
- Category: side, salad
Source: Chew Out Loud
This post was graciously sponsored by Minute® Rice. All opinions are my own. For easy and delicious recipe ideas, find them on Facebook, Twitter, Pinterest, and Instagram.
Giveaway Question: How do you enjoy your rice? Tell me in the comments below for your chance to win a $100 Visa gift card!
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I like shrimp stir fry with rice.
Thanks for the contest.
slehan at juno dot com
https://twitter.com/slehan/status/726530787948945408
slehan at juno dot com
I like making my rice into Spanish rice.
i like rice in casseroles or as a side dish
I love rice with my chicken and sausage gumbo!