Zesty Rice Salad
The perfect combination of sweet and spicy, this Asian-inspired rice salad will brighten up any table with its fresh, light flavors.
Makes
Serving size
Ingredients
INGREDIENTS FOR DRESSING:
2 teaspoons miso paste
2 teaspoons maple syrup
1 tablespoon olive oil
2 limes, juiced
1 clove garlic
½ jalapeño, seeds removed
1 teaspoon apple cider vinegar
INGREDIENTS FOR SALAD:
4 ounces brown basmati rice
½ medium (95 grams) yellow squash, cut into rounds and quartered
2 large (180 grams) carrots, peeled and grated
2 (30 grams) green onions, chopped
1 tablespoon sesame seeds
2 tablespoons mint, torn
2 tablespoons cilantro, torn
Special Equipment:
Grater
Blender
Steamer basket
Instructions
DIRECTIONS FOR SALAD DRESSING:
- Combine dressing ingredients into a high-speed blender.
- Blend until smooth.
DIRECTIONS FOR SALAD:
- Cook the rice according to the package directions. Drain and spoon into a large mixing bowl.
- Heat a medium sized pot over medium-high heat. Add 2 inches of water.
- Bring to a boil, add a steamer basket and add in the squash.
- Place a lid on top of the squash and steam for 4 minutes or until tender.
- Combine steamed summer squash, carrots, green onions and sesame seeds into a medium mixing bowl. Mix well.
- Pour the dressing over the salad in the mixing bowl. Mix until everything is coated in dressing.
- Spoon the salad into individual serving bowls and top with mint and cilantro garnish.
Cooking Tip
Tearing the mint and cilantro by hand releases the aromatics of the herbs and will fill your dish and kitchen with freshness.
Recipe Contributed by FamilyCook Productions
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