Sesame Ginger Rice Salad
Total Time
17 mins
Prep Time
15 mins
Cook Time
2 mins
Rating
4.7 out of 5 stars
(30)
Ingredients
4
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons lite soy sauce or Tamari
- 2 tablespoons fresh lime juice
- 2 teaspoons pure maple syrup, can use honey
- 1 teaspoon sesame oil
- 2 small cloves garlic, minced
- 1 teaspoon freshly grated ginger
- Crushed red pepper flakes, to taste
- 2 cups cooked brown rice
- 1 cup shredded rotisserie chicken or chopped cooked chicken*
- 1 cup broccoli florets
- 10 asparagus spears, cut into 1/2-inch pieces
- 1 cup chopped English cucumbers
- 1 large avocado, chopped
- 3 green onions, sliced
- 1/3 cup chopped cilantro
- 2 tablespoons sesame seeds
- 1/3 cup chopped peanuts or cashews, for garnish, optional
How would you rate this recipe?
Preparation
Step 1
To make the dressing, combine the oil, soy sauce, lime juice, maple syrup, sesame oil, ginger, and crushed red pepper flakes. Whisk well and set aside.
Step 2
In a large bowl, combine the rice and chicken.
Step 3
Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby. Drop the broccoli and asparagus into the boiling water and blanch for 2 minutes or until veggies are tender but still bright green. Transfer to the bowl of ice water for 1 minute, then drain. Place the vegetables on a clean kitchen towel to dry.
Step 4
Add the broccoli, asparagus, cucumbers, avocado, green onion, and cilantro to the rice and chicken. Stir to combine.
Step 5
Drizzle with dressing and add the sesame seeds. Stir until well combined. Garnish with peanuts or cashews, if desired. Serve.
Step 6
Save recipe for the next time?
Chef's notes
For a vegetarian salad, you can leave out the chicken. You can add in edamame, tofu, or extra veggies, if desired. Store in the refrigerator for up to 3 days.
