Black Rice And Soy Salad Wasian Dressing Recipes

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ASIAN SESAME DRESSING



Asian Sesame Dressing image

A fantastic standby dressing to have on hand because it keeps for 3 weeks! Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads. It's also a terrific dressing to make steamed vegetables so much tastier. Finish with a sprinkle of fresh sesame seeds and sliced greens onions!

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 3m

Number Of Ingredients 10

1/4 cup soy sauce
2 tbsp toasted sesame oil
1/4 cup white vinegar ((adjust to taste for sharpness))
1/4 cup olive oil ((Note 1))
1 tbsp sugar ((any type) or 1 1/2 tbsp honey)
1 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp white vinegar
1 tbsp olive oil ((Note 1))
1 tsp sugar ((any type) or 1 1/2 tsp honey)

Steps:

  • Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
  • Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
  • Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
  • Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

Nutrition Facts : ServingSize 17 g, Calories 52 kcal, Carbohydrate 1.4 g, Protein 0.2 g, Fat 5.8 g, SaturatedFat 0.8 g, Sodium 226 mg, Sugar 1.1 g

TK'S FORBIDDEN BLACK RICE SALAD



TK's Forbidden Black Rice Salad image

This fresh, delicious, and healthy dish is loved by everyone at first bite. It is made with forbidden rice, which has been eaten in China for centuries. It's full of fiber, vitamins, antioxidants, and flavor. It somehow manages to give one a sense of well-being, peace, and energy at the same time. It is filling without leaving you with a feeling of being stuffed. Delicious! Serve slightly warm or at room temperature.

Provided by Tonia

Categories     Salad     Grains     Rice Salad Recipes

Time 1h30m

Yield 16

Number Of Ingredients 17

8 cups water
2 (15 ounce) packages black rice (such as Lotus® forbidden rice)
1 ½ cups rice vinegar
¾ cup tamari (gluten-free soy sauce)
⅓ cup sesame oil
⅓ cup mirin (Japanese sweet wine)
¼ cup sriracha sauce
3 tablespoons agave nectar
1 cup diced carrots
1 cup roasted unsalted cashews
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ cup thinly sliced scallions
2 tablespoons chopped Thai basil
2 tablespoons chopped purple basil
1 jalapeno pepper, minced

Steps:

  • Bring water and rice to a boil in a pot. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. Let stand, covered, for 5 minutes. Transfer rice to a large bowl, fluff with a fork, and cool until just warm.
  • Whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. Pour dressing over cooled rice; stir.
  • Stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, Thai basil, purple basil, and jalapeno into rice until evenly distributed.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 51.4 g, Fat 9.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 972.9 mg, Sugar 6.2 g

ASIAN SALAD DRESSING



Asian Salad Dressing image

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BLACK RICE AND RED LENTIL SALAD



Black Rice and Red Lentil Salad image

This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 1h15m

Yield 3 to 4 generous servings.

Number Of Ingredients 14

1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica
1 1/4 cups water
Salt to taste
1/2 cup fresh or frozen edamame
1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
1/4 cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
Pinch of cayenne (optional)
1 teaspoon finely chopped or grated fresh ginger
Soy sauce to taste (optional)
1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro

Steps:

  • Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
  • Meanwhile, if using frozen edamame, cook it, following the directions on the package.
  • In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 368 milligrams, Sugar 1 gram

ASIAN BLACK RICE SALAD WITH GINGER ORANGE DRESSING



Asian Black Rice Salad with Ginger Orange Dressing image

Asian Black Rice Salad with Ginger Orange Dressing is an easy black rice salad packed with edamame, crunchy vegetables, and plenty of Asian flavor!

Provided by Marcie

Categories     Side Dishes

Time 45m

Number Of Ingredients 15

1 cup Village Harvest Black Rice (cooked according to package instructions and cooled)
1 cup shelled edamame (thawed if frozen)
1 bell pepper (seeded and chopped)
2 clementines or 1 small naval orange (peeled, sliced widthwise, and cut into small triangles)
2 green onions (both white and green parts, sliced on the bias)
1/4 cup chopped fresh cilantro
sesame seeds (for garnish (optional))
1 1/2 tablespoons rice wine vinegar
1 tablespoon fresh orange juice
1/2 tablespoon reduced sodium soy sauce or tamari for gluten-free
2 teaspoons maple syrup
1 teaspoon freshly grated ginger*
1 small clove garlic (grated or chopped very fine)
1 teaspoon sesame oil
1/4 cup extra virgin olive oil

Steps:

  • Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
  • In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
  • Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 193 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g

ASIAN GINGER DRESSING



Asian Ginger Dressing image

Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.

Provided by DIETER_WEBER

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 20

Number Of Ingredients 7

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
¾ cup olive oil
⅓ cup rice vinegar
½ cup soy sauce
3 tablespoons honey
¼ cup water

Steps:

  • In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.3 g, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 361.3 mg, Sugar 2.7 g

BLACK RICE AND SOY SALAD



Black Rice and Soy Salad image

I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings, main course

Time 5m

Yield Serves six

Number Of Ingredients 9

3 cups cooked black rice 1 cup uncooked
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

Steps:

  • In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
  • Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
  • Just before serving, toss with the vinaigrette.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH SALAD WITH ASIAN SALAD DRESSING



Spinach Salad with Asian Salad Dressing image

When you want a simple salad to make the meal complete, this easy Spinach Salad with Asian Dressing is all you need.

Provided by Namiko Chen

Categories     Salad

Time 10m

Number Of Ingredients 12

3 Tbsp roasted walnuts
¼ red onion
1 navel orange
3 oz baby spinach
3 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
2 Tbsp soy sauce
1½ Tbsp rice vinegar (unseasoned)
¼ tsp grated ginger
¼ tsp sugar
½ Tbsp toasted white sesame seeds
⅛ tsp freshly ground black pepper
¼ tsp kosher salt (Diamond Crystal; use half for table salt)

Steps:

  • To make the dressing, in a small bowl, whisk together 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp grated ginger, ¼ tsp sugar, and ½ Tbsp sesame seeds and set aside.
  • Heat a frying pan over medium high heat and toast the walnuts, stirring frequently until fragrant. Transfer the walnuts to a plate and set aside.
  • Slice the red onion thinly. Cut the navel orange into 8 wedges. Slice off the peel and pith. Cut each wedge into 2-3 pieces.
  • Add the spinach, the navel orange, and walnuts in a large bowl. Pour as much dressing as you like and toss gently to coat thoroughly. Serve immediately.

Nutrition Facts : Calories 304 kcal, Carbohydrate 18 g, Protein 6 g, Fat 25 g, SaturatedFat 3 g, TransFat 1 g, Sodium 806 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 serving

BLACK RICE SALAD



Black Rice Salad image

Provided by Lillian Chou

Categories     Salad     Blender     Rice     Side     Quick & Easy     Dinner     Basil     Celery     Radish     Party     Lemon Juice     Green Onion/Scallion     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 cups Chinese black rice
1 1/2 cups basil leaves, divided
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 ribs celery, diced
5 radishes, diced
1 cup chopped scallions (1 bunch)

Steps:

  • Cook rice in a large pot of boiling salted water (1 tablespoon salt for 4 quarts water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water.
  • Meanwhile, purée 1 cup basil leaves with oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.

BLACK RICE AND SOY SALAD W/ASIAN DRESSING



BLACK RICE AND SOY SALAD W/ASIAN DRESSING image

Yield 6 servings

Number Of Ingredients 9

3 cups cooked black rice (1 cup uncooked)
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

Steps:

  • 1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame. 2. Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro. 3. Just before serving, toss with the vinaigrette. Yield: Serves six. Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don't toss the tofu with the soy sauce until you're ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing. Nutritional information per serving: 389 calories; 2 grams saturated fat; 10 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 11 grams protein

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