Asian Rice Bowl Salad


1 cups short-grain brown rice
1 cups (about 6 ounces) broccoli florets
1 medium carrot, peeled and grated
2 ounces (about 15) snow peas, sliced lengthwise
1 head (4 1?2 ounces) savoy or napa cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 scallions, white and green parts, thinly sliced
4 teaspoons freshly grated ginger
cup rice wine vinegar
cup low-sodium soy sauce
2 tablespoons dark brown sugar
3 tablespoons vegetable or canola oil
8 ounces boneless, skinless chicken
breast, grilled and sliced, or 8 ounces firm tofu, sliced into 1?2-inch strips and cooked (optional)


You Can Make This Salad The Night Before And Bring It To Work For Lunch—it's Just As Yummy Cold.

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