This easy recipe for Japanese style rice salad is quite flexible; feel free to add any raw veggies that appeal to you, and either cut them in matchsticks or chop them fine. A light sesame vinaigrette is tossed with the rice and vegetables; the finished salad is lovely atop a bed of mesclun or other baby lettuces.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 2 cups cooked brown rice, any variety
- 1 cup daikon cut into matchsticks (about ½ of a small daikon radish)
- 1 cup sliced snow or sugar snap peas
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 scallion, chopped fine
- 1 block baked seasoned tofu (available at your local natural foods store) cut into 1/2” cubes
- 1 teaspoon finely grated fresh ginger root
- 2 teaspoons toasted sesame oil
- 2 teaspoons raw sesame oil
- 2 teaspoons brown rice vinegar
- Sea salt
- Toasted sesame seeds for garnish
Preparation:
In a mixing bowl, stir together the rice, vegetables and tofu.
Whisk together the ginger, oils, vinegar and a pinch of salt. Pour over the salad and toss gently. Adjust seasoning if needed and serve garnished with sesame seeds.
Note: If you are not eating this salad within 30 minutes, add the snow peas when serving. Otherwise the vinegar will turn them an unattractive green.
Serves 4-6,br> Copyright 2010 by Jen Hoy
Whisk together the ginger, oils, vinegar and a pinch of salt. Pour over the salad and toss gently. Adjust seasoning if needed and serve garnished with sesame seeds.
Note: If you are not eating this salad within 30 minutes, add the snow peas when serving. Otherwise the vinegar will turn them an unattractive green.
Serves 4-6,br> Copyright 2010 by Jen Hoy
