Cold Rice Salad with an Asian Flare

By March 18, 2015 No Comments
Two nights ago it was so hot in Encinitas that cooking was definitely out. I was in the mood for a healthier version of veggie fried rice, but couldn’t stomach the idea of turning the stove on. Instead I made a rice salad (luckily I had cooked the rice earlier in the day). 
Normally I lightly cook baby bok choy but decided to throw it into the salad raw. It actually MADE the salad. Gave it a wonderful crunch and added a nice bit of moisture to every bite. Paired with grated squash, carrot, and chopped garlic, ginger, and red cabbage, this dish was colorful, which is always one of my goals. The simple sauce of sesame oil, shoyu, crushed red pepper, and rice vinegar gave it some spice and a little kick. 

And now for the recipe, which took about 15 minutes to prepare and made two large servings:

Cold rice salad: 
2 cups cooked brown rice (I used short grain)
1/4 cup chopped red cabbage
1 baby bok choy, chopped
1/2 medium carrot, grated
1 medium crookneck squash, grated
1/3 cup roasted unsalted peanuts 
1/2 inch ginger minced
1 garlic clove minced
1/4 tsp crushed red pepper
1T sesame oil
1T low sodium shoyu
1T rice vinegar

Mix ingredients well and serve