Description
This Refreshing Asian-Style Brown Rice Salad is a vibrant, flavorful dish combining wholesome brown rice with crisp vegetables, shredded chicken, and a tangy citrus-soy dressing. It’s perfect as a light lunch or side dish, offering a delightful balance of textures and bright flavors that rock your tastebuds.
Ingredients
Scale
Salad
- 3 cups cooked brown rice (cooled)
- 1 cup shredded chicken (or tofu/edamame for vegetarian)
- 1 cup shredded carrot (any color)
- 1 cup baby bok choy (or napa cabbage/kale)
- 1 cup frozen petite peas (or edamame)
- 1/4 cup fresh cilantro (or parsley/basil)
- 1/4 cup green onions (or shallots)
Dressing
- 1/4 cup orange juice (or lemon juice)
- 1 tablespoon orange zest
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (or olive/avocado oil)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon rice vinegar (or white vinegar)
- salt to taste
- 2 tablespoons canola oil (or avocado oil)
Topping
- 2 tablespoons sesame seeds (optional, or chopped peanuts)
Instructions
- Combine Salad Ingredients: In a large mixing bowl, gently toss together 3 cups of cooked and cooled brown rice, 1 cup shredded chicken, 1 cup shredded carrot, 1 cup chopped baby bok choy, and 1 cup frozen petite peas until well mixed and evenly distributed.
- Prepare Dressing: In a separate small bowl, whisk together 1/4 cup orange juice, 1 tablespoon orange zest, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, and 1 tablespoon rice vinegar until the dressing is smooth and well combined.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture and gently toss all ingredients together to ensure the dressing coats everything evenly.
- Adjust Seasoning: Taste the salad and dressing, then adjust seasoning by adding a pinch of salt or a bit more soy sauce to suit your preference.
- Serve or Chill: Serve the salad immediately or refrigerate until ready to eat. Before serving, garnish with sesame seeds or chopped peanuts for added crunch and texture.
Notes
- Use cooked and fully cooled brown rice to prevent mushiness.
- Substitute the protein to make it vegetarian or vegan as desired.
- Frozen peas should be thawed before mixing for best texture.
- Adjust sweetness and acidity in the dressing to taste.
- This salad can be meal-prepped and stored in the fridge for up to 2 days.
