Bok Choy Brown Rice Salad with Orange Sesame Dressing
Author: The Cozy Apron via Annie's Eats
Recipe type: Salad/Asian/Main Dish
Serves: 6
Ingredients
FOR THE SALAD:
4 cups brown rice, cooked and cooled (1.5 cups dry rice will yield 4 cups cooked)
1½ cups cooked shredded chicken
1½ cups shredded carrot*
1 bunch bok choy, rinsed, thinly sliced and briefly sauteed in coconut oil. (You want it slightly tender before adding it to the salad)
½ cup frozen peas, thawed
¼ cup chopped fresh cilantro
4 scallions, chopped
1 tbsp. sesame seeds (white or black)
FOR THE DRESSING:
4 cloves garlic, minced or pressed
freshly squeezed juice of ½ an orange
zest from 1 whole orange
segments from ½ an orange (the half you didn't squeeze)
2 tbsp. rice vinegar
1½ tbsp. soy sauce
1½ tbsp. sesame oil
1 tbsp. honey
Salt and pepper, to taste
¼ cup olive oil
Instructions
To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.
To make the dressing, combine all ingredients in a bowl or liquid measuring cup. Whisk vigorously until well combined. Taste and adjust seasonings as necessary. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat. Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.
*If you have a food processor with a shredding attachment, you should use it for this! You can also buy shredded carrots.
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2013/04/bok-choy-brown-rice-salad-with-orange-sesame-dressing/