Chilled Rice Salad
Submitted by kinikki33
Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that’s naturally vegan and packed with plant-based goodness.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
1 hrsIf you’ve never cooked with arame, this chilled rice salad is the friendliest place to start.
This mild, slightly sweet seaweed practically disappears into the brown rice while adding a boost of minerals and a subtle ocean-kissed flavor.
Grated daikon brings a peppery bite, green peas pop with sweetness, and the toasted sesame oil dressing ties everything together with rich, nutty warmth.
Make it ahead and let it chill. This one actually gets better as it sits.
Kitchen Tips
- Arame is found in the Asian or natural foods aisle. It looks like thin black threads and rehydrates in about 20 minutes.
- Use tamari instead of soy sauce to keep this gluten-free.
- Spread the cooked brown rice on a sheet pan to cool it quickly and keep the grains from getting mushy.
- Leftovers hold up well for 2 to 3 days in the fridge, making this a solid meal prep option.
Ingredients
Directions
Cook rice according to package directions and allow to cool.
Rinse and drain arame.
Soak for 20 minutes in enough water to cover.
Drain and set aside.
Steam peas and allow to cool.
Combine vegetables, scallions and daikon.
Gently fold vegetables and arame into cooled rice.
Whisk oil, vinegar and tamari together.
Toss into rice/vegetable mixture and chill.
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