Description
A flavorful and crunchy salad featuring brown rice and a spicy gochujang dressing.
Ingredients
- 2 cups cooked brown rice, cooled
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooled brown rice, shredded carrots, chopped cucumber, cherry tomatoes, green onions, cilantro, and roasted peanuts.
- In a separate small bowl, whisk together the sesame oil, rice vinegar, gochujang, soy sauce, honey, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the rice salad mixture and toss gently to combine, ensuring all ingredients are evenly coated.
- For extra crunch, heat a non-stick skillet over medium heat and add a little oil. Once hot, add the salad mixture and sauté for 2-3 minutes until heated through and slightly crispy.
- Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld before serving.
Notes
- For added protein, consider adding grilled chicken, tofu, or chickpeas to the salad.
- Substitute the gochujang with sriracha for a different flavor profile or adjust the amount based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg