It’s been so darned hot here in Florida, the last thing I want to do is spend hours in the kitchen. I’m constantly looking for fast, filling food that doesn’t require a whole lotta cooking. After taking a peek in the fridge to see what I had on hand (ok, I might have done more than peek – that refrigerator sure feels good!), I then searched for recipes using leftover rice and some fresh veggies that were languishing in the produce drawer. To my delight, I discovered this recipe for Asian Rice Salad, and was inspired to create my own vegan, oil-free version.
Asian Rice Salad
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- 3 tablespoons orange marmalade
- 3 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Sriracha red chili sauce
- 2 cloves garlic — minced
- 1 teaspoon grated ginger root
- 15 ounces garbanzo beans, canned, rinsed & drained
- 11 ounces mandarin oranges in water, drained
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup edamame, shelled
- 3 cups cooked white rice
- 1 red or orange bell pepper — chopped
- 3 scallions — sliced
- 1/4 cup fresh cilantro — chopped, optional
- salt and pepper — to taste
- 1 tablespoon toasted sesame seeds — for garnish
- 1 head green leaf lettuce — for serving
In a bowl, whisk together all dressing ingredients & set aside.
Toss together rice, veggies & cilantro if using.
Gently stir in dressing, serve plated on a bed of lettuce. Top with a sprinkle of toasted sesame seeds and a drizzle of Sriracha for more heat.
Makes 6 Servings; Nutrition per Serving as calculated by Mastercook: 351 Calories; 4g Fat (9.7% calories from fat); 14g Protein; 67g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 365mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
8 Weight Watchers SmartPoints as calculated on the recipe builder.
NOTES : This recipe is quite versatile; you could add sliced almonds or avocado, sub mango for the oranges, peas for edamame, or even top with chow mein noodles for more crunch!
Have a wonderful day!
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat. At the moment I am also using Weight Watchers to help me reach goal weight.