Bok Choy Brown Rice Salad with Orange Sesame Dressing
Recipe type: Salad/Asian/Main Dish
Serves: 6
  • 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)
  • 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
  1. 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.
  2. 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.
  3. *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