Rainbow Asian Rice Salad Recipes

RAINBOW ASIAN RICE SALAD

Rainbow Asian Rice Salad image

A high protein, colorful and satisfying salad that's perfect for dinner

Provided by Anne | Craving Something Healthy

Number Of Ingredients 19

Ingredients

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)
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.)

Steps:

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 Facts : Calories 328 kcal, Carbohydrate 35 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 993 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

RAINBOW RICE SALAD

Rainbow Rice Salad image

Make and share this Rainbow Rice Salad recipe from Food.com.

Provided by Barb in WNY

Categories Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked brown rice, leftover
2 cups green peas, steamed
2 cups chopped tomatoes
1 1/2 cups bell peppers, cut into strips
1 1/2 cups lowfat mozzarella cheese
1/3 cup scallion, chopped
1/3 cup light olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper

Steps:

Combine rice, peas, tomatoes, bell pepper, cheese, and scallions.
Combine olive oil, red wine vinegar, mustard and pepper. Toss dressing with salad.

Nutrition Facts : Calories 412.7, Fat 19.8, SaturatedFat 2.9, Sodium 27, Carbohydrate 51.8, Fiber 8.7, Sugar 8.1, Protein 8.8

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