Asian Rice Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN RICE SALAD



Asian rice salad image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories     Starter/Entree

Time 30m

Yield SERVES 4

Number Of Ingredients 12

400 g (2 cups) long-grain rice
2 tablespoons olive oil
1 large red onion, finely chopped
4 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 long red chilli, seeded and thinly sliced
4 spring onions (scallions), finely sliced
2 tablespoons soy sauce
1/2 teaspoon sesame oil/
2 teaspoons black vinegar
1 tablespoon lime juice
50 g (1 cup) roughly chopped coriander (cilantro) leaves

Steps:

  • 1. Bring 1.25 litres (5 cups) of water to the boil in a large saucepan. Add the rice and cook it, uncovered, for 12-15 minutes over low heat, or until the grains are tender. Drain and rinse the rice under cold running water, then transfer it to a large bowl. 2. While the rice is cooking, heat the oil in a frying pan over medium heat. Add the onion, garlic, ginger and chilli, and cook them for 5-6 minutes, or until the onion has softened, but not browned. Stir in the spring onion and cook for another minute. Remove the onion mixture from the heat and add it to the rice with the soy sauce, sesame oil, vinegar, lime juice and coriander, and mix well. Cover the rice salad and refrigerate until you are ready to serve.

ASIAN CHICKEN AND RICE SALAD



Asian Chicken and Rice Salad image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 8

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

Steps:

  • Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
  • Cooks' notes:
  • You can adjust the amount of ingredients based on your tastes.

ASIAN RICE SALAD WITH SHRIMP



Asian Rice Salad With Shrimp image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 16

2 cloves garlic, minced
1 2-inch piece ginger, peeled and grated
3 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce
Pinch of sugar
3/4 pound large shrimp, peeled, deveined and halved lengthwise
1 large carrot, shredded
2 stalks celery, thinly sliced
2 cups snow peas, thinly sliced
1 tablespoon vegetable oil
2 cups cooked white or brown rice
1 bunch scallions, thinly sliced
1/4 head iceberg lettuce, shredded
1 cup mung bean sprouts
1/2 cup chow mein noodles and/or chopped peanuts

Steps:

  • Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
  • Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
  • Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

15-MINUTE ASIAN RICE SALAD



15-Minute Asian Rice Salad image

This comforting salad is ready in just 15 minutes. To keep the prep time to a minimum, grate fresh ginger instead of finely chopping it, use kitchen shears instead of a knife to snip off the stems of the shiitake mushrooms and purchase pre-cooked brown rice, grated carrots and shelled edamame.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 13

2-inch piece ginger
1/3 cup extra-virgin olive oil
1/3 cup rice wine vinegar
3 tablespoons soy sauce
4 teaspoons toasted sesame oil
Kosher salt and freshly ground black pepper
6 ounces shiitake mushrooms (about 4 cups), stems removed
2 scallions
1 cup frozen shelled edamame, thawed
4 cups store-bought pre-cooked or leftover brown rice
2 breasts from a rotisserie chicken
1 cup shredded carrots
5 ounces baby arugula

Steps:

  • Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
  • Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
  • Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
  • Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.

ASIAN BROWN RICE AND VEGETABLE SALAD



Asian Brown Rice and Vegetable Salad image

This main-dish salad, topped with a sesame-wasabi dressing, is an interesting combination of colors, textures, aromas, and flavors.

Yield Serves 4; 1/2 cup rice, 1/2 cup spinach, 1/2 cup broccoli slaw, and 2 tablespoons dressing per serving

Number Of Ingredients 12

1 1/4 cups water
2 tablespoons plain rice or white wine vinegar and 1 tablespoon plain rice or white wine vinegar, divided use
1 tablespoon light brown sugar
1 teaspoon grated peeled gingerroot
1 cup uncooked instant brown rice
1/3 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
2 teaspoons soy sauce (lowest sodium available)
1 teaspoon toasted sesame oil
1/2 teaspoon wasabi paste
2 ounces spinach (about 2 cups)
2 cups broccoli slaw
2 tablespoons chopped walnuts, dry-roasted

Steps:

  • In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot. Bring to a simmer over medium-high heat, stirring occasionally.
  • Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes. Remove the pan from the heat. Let stand, covered, for 5 minutes. Fluff the rice with a fork. Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.
  • Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi. Set aside.
  • For each serving, make a single layer of spinach on a salad plate, followed in order by a layer each of rice, broccoli slaw, and walnuts. Drizzle about 2 tablespoons of dressing over each salad.
  • Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium. Just proceed carefully-wasabi, sometimes called Japanese horseradish, is fiery!
  • If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need. Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.
  • (Per serving)
  • Calories: 150
  • Total fat: 4.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 2.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 110mg
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sugars: 4g
  • Protein: 4g
  • Calcium: 24mg
  • Potassium: 248mg
  • 1 1/2 starch
  • 1/2 fat

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

COLD ASIAN BROWN RICE SALAD



Cold Asian Brown Rice Salad image

I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)

Provided by kda949

Categories     Brown Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups brown rice (measured uncooked)
1 large carrot, grated
3 tablespoons chopped cilantro
1/2 cup dry roasted peanuts, chopped
3 green onions, diced small
1/4 cup vegetable oil
2 tablespoons lime juice
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon toasted sesame oil
salt and pepper

Steps:

  • Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
  • Meanwhile, prepare dressing and veggies.
  • Toss rice with dressing and cool in fridge.
  • Once cooled, add veggies and toss.
  • If not serving right away, reserve peanuts until just before serving so they will not get soggy.
  • Serve cold.

CHINESE RICE SALAD



Chinese Rice Salad image

I first made this for one of our backyard BBQ get togethers. I got the recipe in a book called Fare For Friends. There was'nt any left so I assumed everyone enjoyed it!

Provided by bert2421

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup converted rice (uncooked)
1 cup frozen peas, thawed,uncooked
1 cup celery, finely chopped
1/2 Spanish onion, diced
1 cup shrimp, cooked or canned
4 ounces chow mein noodles
1/4 cup oil
2 tablespoons vinegar
1 1/2 teaspoons soya sauce
1/2 teaspoon curry powder
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds or 1/2 teaspoon salt

Steps:

  • Cook rice; chill.
  • Add next 4 ingredients.
  • Put dressing in a jar and shake well.
  • Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
  • Add noodles and toss.

Nutrition Facts : Calories 550.1, Fat 23.8, SaturatedFat 3.4, Cholesterol 110.5, Sodium 732.2, Carbohydrate 63.1, Fiber 4.4, Sugar 4.8, Protein 20.5

ORIENTAL RICE SALAD



Oriental Rice Salad image

I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.

Provided by Cathie H.

Categories     Rice

Time 30m

Yield 7 cups, 8 serving(s)

Number Of Ingredients 14

1 cup frozen peas
2 cups cooked rice, according to directions
1 1/2 cups diced ham or 1 (6 ounce) can small shrimp
1 1/2 cups celery, chopped
1/4 cup green onion, chopped
1/2 cup salad oil
3 tablespoons soy sauce
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 cup white sugar (or 2 Splenda quick packs)
1/4 cup toasted slivered almonds
1/2 teaspoon Accent seasoning, if desired (msg)

Steps:

  • Be careful not to overcook rice.
  • I have used both minute rice and long grain.
  • Toss salad ingredients together and refrigerate long enough to let peas thaw.
  • Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
  • Stir dressing well and dress salad just before serving, mix well.
  • Serve cold.

Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6

More about "asian rice salad recipes"

VEGAN ASIAN RICE SALAD RECIPE - THE SPRUCE EATS
2007-03-02 Gather all ingredients. The Spruce. In a small mixing bowl, combine the peanut oil, salt, black pepper, sugar, and sesame oil. Whisk until the sugar dissolves. The Spruce. Pour …
From thespruceeats.com
3.6/5 (19)
Total Time 22 mins
Cuisine Asian, Chinese
Calories 191 per serving


15-MINUTE ASIAN RICE SALAD | FOOD NETWORK CANADA
2019-06-18 Step 2. Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just …
From foodnetwork.ca
2.8/5 (17)
Total Time 15 mins
Servings 4


ASIAN RICE SALAD RECIPES ALL YOU NEED IS FOOD
8 ounces thin spaghetti: One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups) One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
From stevehacks.com


ASIAN RICE SALAD RECIPE WITH JASMINE RICE | SUCCESS® RICE
Step 1. Prepare rice according to package directions. Let cool slightly. Step 2. Toss together rice, carrots, celery, dressing, apricots and green onions. Garnish with crispy chow mein noodles.
From successrice.com


ASIAN CHICKEN AND WILD RICE SALAD RECIPE | EPICURIOUS
2011-12-09 Step 1. Prepare the rice using the package directions, omitting the salt, margarine, and seasoning packet. Spread the cooked rice on a baking sheet in a thin layer. Put on a …
From epicurious.com


17 BEST ASIAN SALAD RECIPES TO TRY TONIGHT - INSANELY GOOD
2022-06-09 Go to Recipe. 6. Thai Green Papaya Salad (Som Tum) One bite of this fresh, authentic, and aromatic salad, and you’ll be transported to the streets of Thailand. The sour, …
From insanelygoodrecipes.com


BLACK RICE SALAD RECIPE (WITH ASIAN FLAVORS) - FOOLPROOF LIVING
2021-07-08 Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool. Make the …
From foolproofliving.com


RECIPE FOR 15-MINUTE ASIAN RICE SALAD - POCHES RECIPES
2022-09-30 To make the perfect 15-Minute Asian Rice Salad we’ve included ingredients and directions for you to easily follow. This recipe is considered an Easy level recipe. The total …
From pochesmarket.com


ASIAN VEGETABLE AND RICE SALAD | ARCTIC GARDENS
1.In a large pot, bring salted water to a boil and cook the vegetables for 2 minutes. 2.Drain in a colander and rinse with cold water to cool completely. Drain again. 3.In a large bowl, mix …
From arcticgardens.ca


10 BEST ASIAN RICE SALAD COLD RECIPES | YUMMLY
2022-09-24 mint, oil, mixed salad, rice vinegar, fresh ginger, cilantro and 10 more Asian Coleslaw KitchenAid minced ginger, yellow miso, toasted sesame seeds, red cabbage and 13 …
From yummly.com


ASIAN RICE SALAD RECIPE | EAT SMARTER USA
Place rice in a pot and fill with water until water is over rice by 1-2 cm (approximately 1/2 inch). Boil, remove from heat and let soak covered for 15-20 minutes. Drain in a colander, place in a …
From eatsmarter.com


CHINESE CHICKEN SALAD - WIKIPEDIA
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States.Though many variations exist, common features …
From en.wikipedia.org


ASIAN RICE SALAD RECIPE - EASY RECIPES
10 Asian Rice Salad With Shrimp Recipe; 11 Chinese Rice Salad Recipe; 12 10 Best Asian Oriental Salad Recipes; 13 Asian Salad Recipe with Sesame Ginger Dressing. 13.1 Related; …
From recipegoulash.cc


Related Search