Best Asian Brown Rice And Peanut Salad Toss Recipes

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THAI CRUNCH SALAD WITH PEANUT DRESSING



Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 4

Number Of Ingredients 19

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

  • For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  • For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

ASIAN NOODLE SALAD



Asian Noodle Salad image

Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Salad     Side Dish

Time 20m

Number Of Ingredients 13

8 ounces long thin whole wheat pasta noodles
24 ounces Mann's Broccoli Cole Slaw (2 12-ounce bags)
4 ounces grated carrots
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
3 tablespoons honey
3 tablespoons creamy peanut butter
2 tablespoons low-sodium soy sauce (gluten free if needed)
1 tablespoon Sriracha pepper sauce ( or garlic chile sauce, plus additional to taste)
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
3/4 cup roasted unsalted peanuts, (roughly chopped)
3/4 cup fresh cilantro (finely chopped)

Steps:

  • Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
  • While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g

ASIAN COLESLAW



Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

COLD ASIAN BROWN RICE SALAD



Cold Asian Brown Rice Salad image

I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)

Provided by kda949

Categories     Brown Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups brown rice (measured uncooked)
1 large carrot, grated
3 tablespoons chopped cilantro
1/2 cup dry roasted peanuts, chopped
3 green onions, diced small
1/4 cup vegetable oil
2 tablespoons lime juice
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon toasted sesame oil
salt and pepper

Steps:

  • Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
  • Meanwhile, prepare dressing and veggies.
  • Toss rice with dressing and cool in fridge.
  • Once cooled, add veggies and toss.
  • If not serving right away, reserve peanuts until just before serving so they will not get soggy.
  • Serve cold.

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Asian brown rice and peanut salad toss recipes are a delicious and healthy way to enjoy your daily serving of vegetables and grains. These recipes are commonly referred as a 'toss' because it typically involves mixing together fresh greens and adding a protein source like tofu, chicken or shrimp. The salad is topped with a peanut butter based dressing that adds both protein and flavor.

What is Asian Brown Rice?

Brown rice is a type of whole grain that is not stripped of its nutrient-rich layers like white rice. Asian brown rice is a popular staple across Southeast Asia and is widely used in various dishes. Compared to white rice, brown rice is richer in fiber, minerals, and vitamins that are essential for a balanced diet. It is perfect for individuals who are looking to add more nutrition to their meals without compromising on taste.

Ingredients Typically Used in Asian Brown Rice and Peanut Salad Toss Recipes:

  • Brown Rice
  • Fresh Greens like Spinach, Lettuce, Arugula, and Kale
  • Carrots
  • Red Onions
  • Cherry Tomatoes
  • Cucumbers
  • Avocado
  • Cilantro Leaves
  • Protein Sources such as Shrimp, Tofu or Chicken
  • For Dressing: Peanut Butter, Soy Sauce, Rice Vinegar, Lime Juice, Honey, and Sesame Oil

How to Prepare the Salad:

To prepare the Asian brown rice and peanut salad toss, start with cooking the brown rice according to the package instructions. Set it aside once done or cook it ahead of time and store in the refrigerator until ready to use. Then, chop or slice the fresh vegetables as per your liking and transfer them to a large mixing bowl. Add the cooked brown rice and protein source (if any) to the bowl and mix the ingredients together gently.

Preparing the Peanut Butter Dressing:

The main highlight of this salad toss recipe is the peanut butter dressing, which gives the dish a creamy and nutty flavor. To prepare the dressing, add peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil together in a mixing jar. Using a fork or a whisk, mix the ingredients until they all combine well to form a creamy texture.

Serving Tips:

Once you've mixed the vegetables, rice, and protein source, pour the peanut butter dressing on top and toss everything gently. Serve the salad in a large bowl or individual plates, depending on your preference. If you like some extra crunch, you can sprinkle toasted peanuts or almonds on top. You can also add a drizzle of sriracha sauce to add some heat.

Conclusion:

Asian brown rice and peanut salad toss recipes are an excellent way to incorporate more fruits, vegetables, and whole grains into your diet. The peanut butter-based dressing provides healthy fats and protein, making it a fulfilling option for a light lunch or dinner. By trying this recipe, you not only enhance your taste bud but also promote your wellness. Enjoy!

Valuable Tips for Making Asian Brown Rice and Peanut Salad Toss

Asian brown rice and peanut salad toss is a flavourful and healthy salad that can be perfect for any meal of the day. This salad recipe consists of a mix of brown rice, crunchy vegetables, deliciously toasted peanuts, and a tangy dressing that ties everything together. If you are planning on making this dish, here are some valuable tips to keep in mind:
1. Properly cook rice
Cooking brown rice can be tricky, and if not done right, it can result in a mushy or undercooked texture. To ensure that your brown rice is perfect for this salad, you need to follow the correct procedure. Rinse your brown rice in cold water before cooking to remove extra starch. While cooking the rice, make sure to add the right amount of water and follow the cooking instructions on the packaging.
2. Toast the peanuts
Toasting peanuts brings out their nutty flavour, adds a great crunch, and intensifies their colour. Before adding peanuts to the salad, it is essential to toast them to perfection. You can toast the peanuts in a skillet on medium heat. Stir frequently to avoid burning the peanuts. The toasting time may vary, but once the peanuts are lightly golden, remove them from the heat and let them cool before adding them to the salad.
3. Cut vegetables evenly
To make the salad visually appealing and ensure all ingredients blend together, it is important to cut the vegetables evenly. Cutting the vegetables too small or too large can ruin the overall texture of the salad. It is recommended to cut the vegetables into roughly the same size, about 1/2 inch pieces.
4. Choose the right dressing
The dressing is the heart of any salad, and it has the power to make or break the dish. You can make the dressing from scratch or use a store-bought one, depending on your preference. For an Asian taste, consider using dressings that contain soy sauce, sesame oil, rice vinegar or lime juice, and ginger. Make sure to taste-test your dressing before using it in the salad.
5. Experiment with herbs and spices
Herbs and spices can take your Asian brown rice and Peanut Salad Toss to the next level. Adding herbs such as cilantro, mint, or basil can bring more flavour and freshness to the dish. Spices such as red pepper flakes or curry powder can also add a kick to the salad. Experiment with different herbs and spices to find the right balance for your taste buds.
6. Let the salad sit before serving
After you've tossed all the ingredients together, let the salad sit for some time before serving. Letting the salad rest for at least 10 minutes will allow all the flavours of the ingredients and dressing to blend together. It also gives time for the dressing to soak into the rice and vegetables, making the salad more flavoursome.
7. Garnish the salad
Before serving, garnish the salad with some extra ingredients. You can add some crushed peanuts, sesame seeds, or fresh herbs. Garnishing the salad not only makes it look more presentable but also adds some extra texture and flavour to the dish. In conclusion, making an Asian brown rice and peanut salad toss can be a healthy and flavourful addition to your diet. These valuable tips will help you create the perfect salad and ensure that all the ingredients blend well together. Don't be afraid to experiment with different herbs, spices, and dressings to find the right combination for your taste buds.

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