RICE****Asian Rice Salad

By Unblond1

18/08/14 - This makes a good work lunch for me. I used tofu as a protein the first time but I think I'd prefer chicken.

Ingredients

• 2 cloves garlic, minced
• 1 2-inch piece ginger, peeled and grated
• 3 tablespoons toasted sesame oil, or 1/2 olive oil
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• Pinch of sugar
• Sriracha to taste
• 10 - 12 ounces of cooked shrimp, chicken, tofu or combination
• 1 large carrot, shredded
• 2 stalks celery, thinly sliced
• julienned red and yellow peppers
• broccoli florets
• 2 cups snow peas, thinly sliced
• 2 cups cooked brown rice
• 1 bunch scallions, thinly sliced
• Finely shredded chinese or savoy cabbage
• 1 cup mung bean sprouts
• 1/2 cup chow mein noodles and/or chopped peanuts

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Add the vegetables, rice and proteins of choice to the dressing and toss.

Serve garnished with fresh cilantro and chopped, roasted peanuts, if desired, and serve with a wedge of lime.

Haven't tried the garnishes yet. For veggies, I used carrots (chopped), celery, peppers, green onions, Napa cabbage and snow peas. The peas weren't my favorite, double the very thinly sliced Napa instead and either use shredded carrots or go easy on them.