Asian Brown Rice And Peanut Salad Toss Recipes

ASIAN PEANUT SLAW

Steps:

• Making the dressing: Warm the peanut butter in the microwave until slightly melted. This step can be skipped but makes it a bit easier to stir. Add the soy sauce, maple syrup, lime juice, rice vinegar, garlic chili paste, and ground ginger to a small bowl. Whisk together, adding water a little at a time until it reaches a smooth consistency. It should be thick but still pourable. Taste and adjust seasoning as needed - more soy sauce for salt, more lime juice for tang, more chili paste for heat, etc.
• In a large bowl, mix together all of the ingredients. Add the dressing. Mix well and enjoy. I like to let it sit for at least 15 minutes for the flavors to combine.

ASIAN BROWN RICE AND PEANUT SALAD TOSS

Steps:

• In small saucepan, bring water to boil over high heat.
• Stir in rice, & return to boil.
• Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
• With fork, fluff rice & spread out on greased baking sheet.
• Cool to room temperature, about 30-40 minutes.
• Meanwhile, place large skillet over medium-high heat.
• Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
• Place in medium bowl.
• Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
• In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
• Add to rice mixture, then toss to coat.

RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS

Steps:

• In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
• Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
• In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
• Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

THAI RICE SALAD WITH PEANUT DRESSING

Steps:

• Cook rice as directed on package.
• Transfer to a large bowl.
• Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne.
• Add peanut sauce, chicken, cucumber and onion to rice and mix well.
• Chill.
• Just before serving, stir in spinach.

ASIAN RICE NOODLE SALAD

Steps:

• Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
• In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
• Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

COLD ASIAN BROWN RICE SALAD

Steps:

• Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
• Meanwhile, prepare dressing and veggies.
• Toss rice with dressing and cool in fridge.
• Once cooled, add veggies and toss.
• If not serving right away, reserve peanuts until just before serving so they will not get soggy.
• Serve cold.