Best 4 15 Minute Asian Rice Salad Recipes

In the realm of quick and easy meals, the 15-minute Asian rice salad stands out as a culinary masterpiece. This vibrant dish combines the delicate flavors of Asia with the convenience of a speedy preparation, making it an ideal choice for busy weeknights or effortless entertaining. With its medley of colorful vegetables, aromatic herbs, and a tantalizing dressing, this salad promises a symphony of flavors that will delight your palate and leave you craving for more. Embark on a culinary journey to discover the secrets behind crafting the perfect 15-minute Asian rice salad, a dish that will transform your perception of quick and delicious meals.

Here are our top 4 tried and tested recipes!

15-MINUTE ASIAN RICE SALAD

15-Minute Asian Rice Salad image

This comforting salad is ready in just 15 minutes. To keep the prep time to a minimum, grate fresh ginger instead of finely chopping it, use kitchen shears instead of a knife to snip off the stems of the shiitake mushrooms and purchase pre-cooked brown rice, grated carrots and shelled edamame.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2-inch piece ginger
1/3 cup extra-virgin olive oil
1/3 cup rice wine vinegar
3 tablespoons soy sauce
4 teaspoons toasted sesame oil
Kosher salt and freshly ground black pepper
6 ounces shiitake mushrooms (about 4 cups), stems removed
2 scallions
1 cup frozen shelled edamame, thawed
4 cups store-bought pre-cooked or leftover brown rice
2 breasts from a rotisserie chicken
1 cup shredded carrots
5 ounces baby arugula

Steps:

Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.

15-MINUTE CHICKEN, RICE AND GRAPE SALAD

15-Minute Chicken, Rice and Grape Salad image

Brown rice makes a nutty, chewy base for this salad and is a nice foil for sweet grapes and fresh greens. Using frozen precooked rice makes the whole dish doable in 15 minutes. The creamy dressing comes together quickly in the blender.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 cups store-bought frozen precooked or leftover brown rice
1/2 cup 2 percent Greek yogurt
2 tablespoons olive oil
1 teaspoon lemon zest, plus 2 tablespoons lemon juice
1 tablespoon mayonnaise
1 small shallot, roughly chopped
1 small clove garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/2 cup walnut pieces
1/2 rotisserie chicken, skin removed and meat shredded (about 3 cups)
2 cups small seedless red grapes
1/2 cup loosely packed flat-leaf parsley leaves
4 cups loosely packed baby spinach

Steps:

Put the frozen rice in a medium glass mixing bowl, and break it up using a fork. Drape a damp paper towel directly over the rice, and microwave until the rice is warmed through and softened, 2 to 3 minutes.
Meanwhile, puree the yogurt, oil, lemon zest and juice, mayonnaise, shallots, garlic, 1 1/2 teaspoons salt and a few grinds of pepper in a small food processor or a blender until smooth. Toast the walnuts in a small skillet over medium heat until fragrant and just starting to brown, about 2 minutes.
Combine the chicken, grapes, parsley and spinach in a large bowl, and toss with half the dressing. Add the warmed rice and toasted walnuts, toss again and serve with the remaining dressing.

Nutrition Facts : Calories 580 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 850 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 23 grams, Sugar 14 grams

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.

COLD ASIAN BROWN RICE SALAD

Cold Asian Brown Rice Salad image

I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)

Provided by kda949

Categories Brown Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups brown rice (measured uncooked)
1 large carrot, grated
3 tablespoons chopped cilantro
1/2 cup dry roasted peanuts, chopped
3 green onions, diced small
1/4 cup vegetable oil
2 tablespoons lime juice
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon toasted sesame oil
salt and pepper

Steps:

Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
Meanwhile, prepare dressing and veggies.
Toss rice with dressing and cool in fridge.
Once cooled, add veggies and toss.
If not serving right away, reserve peanuts until just before serving so they will not get soggy.
Serve cold.

This article provides a collection of quick and easy Asian-inspired rice salad recipes that are perfect for busy individuals and those seeking healthier meal options.

Tips:

Use a variety of vegetables: Experiment with different colorful and crunchy vegetables to add texture and flavor to your salad. Some popular choices include shredded carrots, chopped cucumbers, bell peppers, snap peas, and edamame.
Choose the right rice: Jasmine rice and basmati rice are excellent choices for Asian rice salads, as they are both fragrant and have a light, fluffy texture. If you're looking for a healthier option, brown rice is a great choice as it's high in fiber and nutrients.
Prepare the rice ahead of time: To save time, cook the rice in advance and let it cool completely before assembling the salad. This will prevent the salad from becoming soggy.
Make your own dressing: Homemade dressings are not only healthier but also allow you to customize the flavors to your liking. Experiment with different combinations of soy sauce, rice vinegar, sesame oil, ginger, and garlic to create a delicious and well-balanced dressing.
Add protein and nuts: To make the salad more filling and flavorful, consider adding grilled or shredded chicken, shrimp, or tofu. You can also add roasted peanuts, almonds, or cashews for extra crunch and protein.
Garnish with fresh herbs: Fresh herbs like cilantro, basil, or mint add a refreshing touch and enhance the overall flavor of the salad. Sprinkle them on top just before serving.

Conclusion:

With these quick and easy Asian rice salad recipes, you can enjoy a delicious and nutritious meal in just 15 minutes. These salads are not only packed with flavor and texture but also versatile enough to accommodate various dietary preferences and tastes. Whether you're a vegetarian, a meat lover, or simply looking for a healthier meal option, these recipes offer something for everyone. So next time you're short on time or in need of a light and refreshing meal, give these Asian rice salad recipes a try. You won't be disappointed!