Best 4 Oriental Rice Salad Recipes

Oriental rice salad is a colorful, flavorful, and refreshing dish that combines the best of Asian cuisine. This vibrant salad features fluffy rice as its base, accompanied by an array of crisp vegetables like colorful bell peppers, crunchy carrots, and succulent cucumbers. Tender chicken or tofu adds a protein boost, while a medley of herbs such as cilantro and mint provides a burst of aromatic freshness. The salad is tossed in a tangy and slightly sweet dressing made with soy sauce, rice vinegar, sesame oil, and a hint of ginger, creating a harmonious balance of flavors. This tantalizing salad is not only a feast for the eyes but also a delightful treat for the palate. With variations including a vegetarian option and a spicy version, there's something for everyone in this versatile dish. So, embark on a culinary journey to the Orient with this delectable rice salad, and experience the rich tapestry of flavors it has to offer.

Here are our top 4 tried and tested recipes!

BLACK RICE SALAD RECIPE

Black Rice Salad Recipe image

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

Ingredients

1 cup black rice (rinsed and drained)
4 cups water
1 teaspoon kosher salt
3 tablespoons rice vinegar
1 small shallot (or 2 teaspoons minced red onion)
2 teaspoons honey
2 teaspoons Asian Chili-Garlic Sauce
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
¼ cup olive oil
1 tablespoons toasted sesame oil
1 cup sugar snap peas (cut into 1-2 inch pieces)
5 radishes (- sliced thinly)
1 red or yellow bell pepper (seeded and chopped)
¼ cup fresh cilantro (roughly chopped)

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

CHINESE RICE SALAD

Chinese Rice Salad image

I first made this for one of our backyard BBQ get togethers. I got the recipe in a book called Fare For Friends. There was'nt any left so I assumed everyone enjoyed it!

Provided by bert2421

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup converted rice (uncooked)
1 cup frozen peas, thawed,uncooked
1 cup celery, finely chopped
1/2 Spanish onion, diced
1 cup shrimp, cooked or canned
4 ounces chow mein noodles
1/4 cup oil
2 tablespoons vinegar
1 1/2 teaspoons soya sauce
1/2 teaspoon curry powder
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds or 1/2 teaspoon salt

Steps:

Cook rice; chill.
Add next 4 ingredients.
Put dressing in a jar and shake well.
Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
Add noodles and toss.

Nutrition Facts : Calories 550.1, Fat 23.8, SaturatedFat 3.4, Cholesterol 110.5, Sodium 732.2, Carbohydrate 63.1, Fiber 4.4, Sugar 4.8, Protein 20.5

ORIENTAL RICE SALAD

Oriental Rice Salad image

I had this salad at a summer pot luck picnic. To my delight, it was delicious and has since become one of my favorites. This non traditional salad recipe has been given out to my company more times than I can count. It is great for a pot luck, as you can almost be assured that there will not be doubles.

Provided by Cathie H.

Categories Rice

Time 30m

Yield 7 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup frozen peas
2 cups cooked rice, according to directions
1 1/2 cups diced ham or 1 (6 ounce) can small shrimp
1 1/2 cups celery, chopped
1/4 cup green onion, chopped
1/2 cup salad oil
3 tablespoons soy sauce
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 cup white sugar (or 2 Splenda quick packs)
1/4 cup toasted slivered almonds
1/2 teaspoon Accent seasoning, if desired (msg)

Steps:

Be careful not to overcook rice.
I have used both minute rice and long grain.
Toss salad ingredients together and refrigerate long enough to let peas thaw.
Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
Stir dressing well and dress salad just before serving, mix well.
Serve cold.

Nutrition Facts : Calories 287.4, Fat 17.1, SaturatedFat 2.6, Cholesterol 13.7, Sodium 957.1, Carbohydrate 24.4, Fiber 2, Sugar 7.9, Protein 9.6

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

Ingredients

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.

Tips:

Use high-quality ingredients for the best flavor. Try to find fresh, organic produce and good-quality rice.
Rinse the rice thoroughly before cooking to remove any starch and impurities.
Cook the rice according to the package instructions. If you're using a rice cooker, follow the manufacturer's instructions.
Let the rice cool slightly before adding the other ingredients. This will help prevent the salad from becoming too mushy.
Use a variety of vegetables and fruits in your salad. This will add color, flavor, and texture.
Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing or a tangy Asian-style dressing.
Serve the salad immediately or chill it for later. It's a great make-ahead dish for picnics or potlucks.

Conclusion:

Oriental rice salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's a great way to use up leftover rice, and it's also a healthy and affordable meal option. With so many different variations to choose from, there's sure to be an oriental rice salad that everyone will enjoy.

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