Best 6 Black Rice And Soy Salad Wasian Dressing Recipes
Embark on a culinary journey that harmoniously blends Eastern and Western flavors with our delectable Black Rice and Soy Salad, accentuated by a tantalizing Wasian dressing. This vibrant dish tantalizes taste buds with its symphony of textures and flavors. The nutty aroma of black rice, the earthy essence of soy, and the refreshing crunch of vegetables mingle effortlessly, creating a symphony of culinary delight. Drizzled with our Wasian dressing, a masterful fusion of Japanese and Western ingredients, this salad offers a harmonious balance of sweet, sour, and savory notes. Prepare to savor a dish that embodies the essence of cultural fusion, promising an unforgettable dining experience.
Accompanying the Black Rice and Soy Salad recipe, this article also unveils a treasure trove of culinary delights. Discover the secrets behind creating the perfect Wasian dressing, an indispensable component that elevates the salad to new heights of flavor. Learn how to craft a refreshing Watermelon Feta Salad, a delightful blend of sweet and savory flavors. Embark on a culinary adventure with our flavorful Quinoa Salad with Roasted Vegetables, a symphony of textures and colors. And for those seeking a hearty and wholesome meal, explore the wonders of our Black Bean and Corn Salad, a protein-packed dish bursting with vibrant flavors.
ASIAN BLACK RICE SALAD WITH GINGER ORANGE DRESSING
Asian Black Rice Salad with Ginger Orange Dressing is an easy black rice salad packed with edamame, crunchy vegetables, and plenty of Asian flavor!
Provided by Marcie
Categories Side Dishes
Time 45m
Number Of Ingredients 15
Steps:
- Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
- In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
- Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 193 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g
BLACK RICE AND SOY SALAD
I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings, main course
Time 5m
Yield Serves six
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
- Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
- Just before serving, toss with the vinaigrette.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK RICE SALAD RECIPE
This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.
Provided by Aysegul Sanford
Categories Salad
Time 45m
Number Of Ingredients 15
Steps:
- Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
- Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
- To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
- Give it a taste for seasoning and add in if necessary. Serve.
Nutrition Facts : Calories 362 kcal, Carbohydrate 44 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Sodium 603 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving
BLACK RICE AND SOY SALAD W/ASIAN DRESSING
Yield 6 servings
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame. 2. Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro. 3. Just before serving, toss with the vinaigrette. Yield: Serves six. Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don't toss the tofu with the soy sauce until you're ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing. Nutritional information per serving: 389 calories; 2 grams saturated fat; 10 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 11 grams protein
BLACK RICE AND SOY SALAD
I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings, main course
Time 5m
Yield Serves six
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
- Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
- Just before serving, toss with the vinaigrette.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams
ASIAN SALAD DRESSING
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Rinse the black rice thoroughly before cooking: This will help to remove any excess starch and prevent the rice from becoming sticky.
- Use a heavy-bottomed pot to cook the black rice: This will help to evenly distribute the heat and prevent the rice from burning.
- Cook the black rice according to the package directions: Different brands of black rice may have different cooking instructions, so be sure to follow the directions on the package.
- Let the black rice cool completely before assembling the salad: This will help to prevent the salad from becoming soggy.
- Use a variety of fresh vegetables in the salad: This will add color, texture, and flavor to the dish.
- Make the wasian dressing ahead of time: This will allow the flavors to meld and develop.
- Serve the salad immediately: This is when it is at its best.
Conclusion:
Black rice and soy salad with wasian dressing is a delicious and healthy dish that is perfect for a light lunch or dinner. The black rice is a good source of fiber and antioxidants, while the vegetables provide vitamins, minerals, and phytonutrients. The wasian dressing adds a salty, sweet, and tangy flavor to the salad. This salad is also easy to make and can be tailored to your own taste preferences. For example, you can add more or less vegetables, or you can use a different type of dressing.
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