New Taste Journal

Whole Grain · Whole Food · Big Flavors

Asian Brown Rice Salad

All Ingredients Needed:

2      Tbs. Red Onion
1      Carrot
1     Mango
1/4   Cup Edamame Beans
1/2   Red Pepper
1/4 Cup Cilantro Leaves
1/4   Cucumber

1/2   Recipe Cilantro Rice

6      Ounces Tofu, firm
3      Ounces Shiitake Mushrooms
1/2   Tbs. Olive Oil

Dressing:

1     Green Onion
1     Garlic Clove
1/8 Ounce Ginger. fresh
1/4 Serrano Pepper

2     Tbs. Lime Juice
1     Tbs. Honey
1     Tbs. Sesame Oil, dark
1     Tbs. Rice Vinegar
1     Tbs. Soy Sauce
1     Tbs. Sesame Seeds
1     Tbs. Peanuts
1     tsp. Dulse Seaweed Flakes, optional

Crunchy Ingredients:
2      Tbs. Red Onion, slice thin
1      Carrot, small dice
1     Mango, peel and small dice
1/4   Cup Edamame Beans
1/2   Red Pepper, slice thin
1/4 Cup Cilantro Leaves
1/4   Cucumber, halved and slice thin

Gather and process all of the above
ingredients as seen in photo.

Dressing:

1 Green Onion
1 Garlic Clove, peel
1/8 Ounce Ginger, peel, fresh
1/4 Serrano Pepper

Place onion, garlic, ginger and serrano onto a cutting board.

Chop and mince all the ingredients together using a large chefs knife.

This will take a couple of minutes and does not work as well in the food processor.

When ingredients are chopped fine, place into a small bowl.

Add the following ingredients to the chopped mixture and mix well to form a dressing:

2     Tbs. Lime Juice
1     Tbs. Honey
1     Tbs. Sesame Oil, dark
1     Tbs. Rice Vinegar
1     Tbs. Soy Sauce
1     Tbs. Sesame Seeds
1     Tbs. Peanuts
1     tsp. Dulse Seaweed Flakes, optional

Heat Oven To 400°

Place a sheet of foil onto a pan.

Drizzle with 1/2 tablespoon olive oil.

Slice tofu into half in slices.

Place tofu and shiitake mushrooms onto sheet pan.

Bake in oven for 10 minutes.

Remove and use as a garnish to the salad.

Note:
You may wish to garnish this salad with other ingredients such as chicken and seafood or you may not want to garnish the salad with anything.

Place 1/2 recipe cilantro rice, all the crunchy vegetables and all of the dressing into a large mixing bowl.

Toss all ingredients together by hand.

Be sure to mix well.

Place rice salad into a serving platter.

Garnish as desired.

Roasted tofu and shiitake mushrooms make a great garnish for the Asian Brown Rice Salad.

Serving Size 3/4 Cup
Servings Per Recipe 8
Calories 216
Calories from Fat 68
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 159mg
Total Carbohydrate 31g
Dietary Fiber 3g
Sugars 8g
Protein 7g

Home

Philosophy

Recipe Index

VasQX Recipes

New Taste Journal

Whole Grain · Whole Food · Big Flavors