A nutritious vegetarian and vegan Asian rice salad recipe with rice, sesame oil and snow peas that you can serve hot or cold and is perfect as an appetizer for a delicious Asian meal.
The Recipe Features:
- Rice salad is a great way to use leftover rice.
-This rice salad is a vegetarian, vegan and gluten-free recipe, as long as you make sure your rice vinegar is gluten-free.
- A light and delicious dish that the whole family can enjoy
4 cups of Abukass Rice (can be precooked)
2 -inch piece ginger
1/3 cup extra-virgin olive oil
1/3 cup vinegar
3 tablespoons soy sauce
4 teaspoons toasted sesame oil
6 ounces mushrooms
1 cup frozen shelled edamame
1 cup shredded carrots
5 ounces baby arugula
Dressing: 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,while you prepare the rest of the ingredients, stir occasionally.
If using already cooked rice, place it 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.
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.
Serve in a big glass bowl with soy sauce on the side if desired.