Bok Choy Brown Rice Salad with Orange Sesame Dressing

In the spirit of forgiveness, can you forgive me for not sharing this recipe oh…9 months ago…after I first made it?  Please?  I have no idea what happened, why I haven’t shared it sooner.  Because it was a killer lunch I had that day.  I even humble-bragged it.  It’s probably one of the better salads I’ve eaten in the past year (and there have been more than a few) and yet, there this sat in my queue, waiting.  But it’s a new year, right?  And if you’re still looking for healthy lunch or light dinner options like I always am, this bok choy brown rice salad with orange sesame dressing has you covered.  Completely.

Bok Choy Brown Rice Salad with Orange Sesame Dressing

From the healthier brown rice option to the leafy green bok choy to the homemade, unprocessed orange sesame dressing, this salad has it all.  The light and bright dressing really is the star as it gently coats the salad ingredients and leaves you digging back in the bowl for more and more.  Add cooked chicken or shrimp for some protein (I went meatless with mine), swap out the brown rice for some quinoa (and more protein!), or add extra or different veggies to the mix; it’s versatile enough to keep everyone happy.  And going back for seconds?  Not a bad idea!

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Total Time: 20 minutes

Yield: 4-6 servings

A light, healthy, and quite a different salad variety, this bok chok brown rice salad with orange sesame dressing will definitely turn some heads. To speed up the prep time for an easy lunch or quick weeknight meal, consider cooking the rice and chicken a day ahead or pick up a rotisserie chicken from the grocery store to pick from.

Ingredients

    For the salad:
  • 4 cups brown rice (or quinoa), cooked and cooled
  • 1 ½ cups cooked and cooled shredded chicken (optional)
  • 1 ½ cups shredded carrot
  • 3 baby bok choy, rinsed, trimmed, and thinly sliced
  • ½ cup frozen peas, thawed
  • ¼ cup minced fresh cilantro
  • 4 scallions, chopped
  • 1 tbsp sesame seeds (white or black)
  • For the orange sesame dressing:
  • 3 cloves garlic, minced or pressed
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tbsp rice vinegar
  • 1 ½ tbsp low sodium soy sauce
  • 1 ½ tbsp sesame oil
  • 1 tbsp honey
  • ¼ cup canola oil
  • Salt and pepper

Instructions

  1. To make the salad: Gently toss all of the ingredients together in a large bowl to combine. Set aside.
  2. To make the dressing: Whisk all of the ingredients through honey together in a 2 cup glass measuring cup until well combined. While whisking vigorously, drizzle in the oil. Season with salt and pepper to taste.
  3. To assemble: Pour some of the dressing over the salad and toss to coat. The salad should be lightly dressed so add a little dressing at a time until you achieve this. I only drizzled the dressing over my portion for that meal and stored the remaining salad and dressing in separate containers in the fridge. The salad will keep well for about 2 days and the dressing for up to 1 week in the fridge.

Source

adapted from The Cozy Apron via Annie's Eats

http://www.smells-like-home.com/2015/01/bok-choy-brown-rice-salad-with-orange-sesame-dressing/

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Ingredients

For the salad:

  • 4 cups brown rice (or quinoa), cooked and cooled
  • 1 ½ cups cooked and cooled shredded chicken (optional)
  • 1 ½ cups shredded carrot
  • 3 baby bok choy, rinsed, trimmed, and thinly sliced
  • ½ cup frozen peas, thawed
  • ¼ cup minced fresh cilantro
  • 4 scallions, chopped
  • 1 tbsp sesame seeds (white or black)

For the orange sesame dressing:

  • 3 cloves garlic, minced or pressed
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tbsp rice vinegar
  • 1 ½ tbsp low sodium soy sauce
  • 1 ½ tbsp sesame oil
  • 1 tbsp honey
  • ¼ cup canola oil
  • Salt and pepper

Instructions

  • 01

    To make the salad: Gently toss all of the ingredients together in a large bowl to combine.  Set aside.

  • 02

    To make the dressing: Whisk all of the ingredients through honey together in a 2 cup glass measuring cup until well combined.  While whisking vigorously, drizzle in the oil.  Season with salt and pepper to taste.

  • 03

    To assemble: Pour some of the dressing over the salad and toss to coat.  The salad should be lightly dressed so add a little dressing at a time until you achieve this.  I only drizzled the dressing over my portion for that meal and stored the remaining salad and dressing in separate containers in the fridge. The salad will keep well for about 2 days and the dressing for up to 1 week in the fridge.

  • 04

    Note: A light, healthy, and quite a different salad variety, this bok chok brown rice salad with orange sesame dressing will definitely turn some heads.  To speed up the prep time for an easy lunch or quick weeknight meal, consider cooking the rice and chicken a day ahead or pick up a rotisserie chicken from the grocery store to pick from.

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  • January 14, 2015 at 7:42 AM

    Mmm this looks awesome! I definitely don’t eat enough bok choy!

    • January 15, 2015 at 11:25 AM

      This was my first time trying it. I loved it!

  • Carol at Wild Goose Tea
    January 16, 2015 at 7:45 PM

    What a FUN salad. I never think to use rice. I love bok choy. The dressing makes it all come together.

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