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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Let’s Do Lunch: Bok Choy Brown Rice Salad with Orange Sesame Dressing Cooking View

I love the feeling after our weekly produce delivery and grocery shopping trip when the fridge is bursting with fresh produce.  So many delicious possibilities.  My goal is that by the following week, the fridge looks nearly bare again because we ate (and did not waste) all of those ingredients.  It always starts out well enough since it’s the weekend.  But then the week starts, work starts, life starts, and it can be a bit more of a challenge.  This week I found myself staring at some baby bok choy that I had to have at the time and suddenly had no idea what I had intended to do with it.

A quick bit of searching led me to this recipe and it sounded perfect.  A fresh spin on salad packed full of veggies mixed with brown rice, shredded chicken (optional, of course) and a bright, light orange sesame dressing.  We had this for dinner but it makes a large batch so the leftovers have made great lunches.  Eat it cold, warm, or at room temperature – whatever you prefer.  This takes just a few minutes to throw together which is much appreciated in my life.  Enjoy!

Bok Choy Brown Rice Salad with Orange Sesame Dressing
Yield: about 8-10 servings

Ingredients

For the salad: 
4 cups brown rice, cooked and cooled
1½ cups cooked shredded chicken
1½ cups shredded carrot*
3 baby bok choy, rinsed, trimmed, and thinly sliced
½ cup frozen peas, thawed
¼ cup minced fresh cilantro
4 scallions, chopped
1 tbsp. sesame seeds (white or black)

For the dressing: 
3 cloves garlic, minced or pressed
1 tbsp. freshly squeezed orange juice
1 tsp. orange zest
2 tbsp. rice vinegar
1½ tbsp. soy sauce
1½ tbsp. sesame oil
1 tbsp. honey
Salt and pepper, to taste
¼ cup canola oil

Cooking View

Directions

  • 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.

  • 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.

  • *If you have a food processor with a shredding attachment, it can be your best friend.  No need to shred carrots by hand!  I shred practically everything with mine.  It’s so darn fast!

Source

  • Tara Millman

    Colourful, healthy, and fast – looks great. Thanks Annie!

  • http://www.facebook.com/missy.angryinanapron Missy Angryinanapron

    Annie, I love you. Our Chinese New Year feast got cancelled (sick kid) a few weeks ago, and I’m having another go at it this weekend. I needed a make-ahead dish to simplify my life, and this is just the thing.

  • http://www.facebook.com/kadingle Katrina Mona

    I love the sound of this Annie!

  • annieseats

    Perfect! Have fun :)

  • http://wee-eats.com/ natalie @ wee eats

    This recipe looks so light and refreshing, and it helps that it comes together so quickly! Thanks for the beautiful pictures and healthy recipe!

  • marcie @ flavor the moments

    Sounds like a wonderful lunch to me. I can’t wait for my local farmer’s market to start back up. I often find things that I’m so excited about, then, like you, have to figure out what to do with them. That’s part of the fun, though! This recipe is packed with all of the flavors that I love!

  • Liz N.

    Looks so refreshing! The orange sesame dressing would be great on other salads too. I can’t wait to make this. I totally agree about the shredding attachment on the food processor. It’s the only way I shred my cheese too!

  • Caroline L.

    Wonderful! Although I’m usually not a fan of actual Chinese/Asian dishes (and I’m Chinese… fail.), I do like orange sesame dressing!! :)

  • http://tideandthyme.com/ Laura

    I love bok choy. This sounds so delicious, I can’t wait to make it. I bet it would be great with shrimp too!

  • http://twitter.com/bigflavorsblog Big Flavors Blog

    This looks great! I’m in the same boat – I really am making an effort to not waste food, and this is a great way to put lots of things together in one dish. Yum!

  • Lauren Ochoa

    I’m looking forward to making this tomorrow! I’m so intimidated by unfamiliar veggies; even though I’m sure I’ve eaten bok choy in Asian food before, I’ve never actually cooked with it before. I love greenery of all kinds though, so I’m sure I will love this. I saw this post this morning and made a point of going into the Asian foods market today to get baby bok choy. Yum!

  • Patricia Taylor

    This sounds wickedly good. I love rice salads. I had to explain to my family what bok choy was one day when we were out to eat. I haven’t eaten it in a long time, well before that day. My mother cooked with it a lot. I love the idea of it in this salad and your dressing sounds fantastic.

  • http://www.facebook.com/stephanie.k.buckley Stephanie Buckley

    With all my allergies, this is something I can eat with only 1 substitution! Can you recommend any oil to replace the sesame oil? It looks wonderful- can’t wait to try it!! Thank you, my Annie! Love, Aunt Steph

  • http://twitter.com/SaraMama SaraMama

    You must have read my mind because we had bok choy in the fridge from the farmers market last weekend. I made this today sub quinoa for rice! It turned out great. I used shrimp for the chicken and also just barely blanched the bok choy in boiling water. Literally just dunked it then scooped out to an ice bath. My husband is not a fan of raw bok choy and this was perfect for us! I will definitely be making this again. Even the kids liked it.

  • Liddy

    THANK YOU for these “Let’s Do Lunch” recipes!! After being a stay-at-home mom for years, I recently started a part-time job where I need to bring lunch twice a week. I don’t really care for plain old sandwich fare and don’t always have leftovers to pack, so these recipes look like perfect, yummy meals to take with me for lunch! :)

  • annieseats

    I think I’d just use a bit of peanut oil instead and maybe even throw in some chopped peanuts if you like. Yay for recipes you can eat despite all your allergies!

  • Barb

    Annie, I love your blog! So inspiring. I just made this for dinner and it was delicious! The dressing was wonderful! It was also the first time I used the shredding attachment with the food processor. I won’t be going back! :) thank you!

  • gailwerner

    We made this for dinner last night and it was WONDERFUL!!!

  • annieseats

    Yay! So glad to hear that :)

  • Sue

    I love the bowl. Where did you get it?

  • annieseats

    This bowl is from Crate and Barrel.

  • Jaime Faus

    I’ve been searching for healthy (and easy) lunch options so I can stop ordering in — this looks PERFECT! Thanks for sharing!

  • Sarah Nowland

    Oh man, I am in the process of making this right now and even without the dressing on it already tastes delicious! Can’t wait for dinner tonight! Thanks for another awesome recipe! You never let me down. :)

  • Jamie Noble

    4 cups of cooked rice? Or 4 cups of dry rice that I then cook?

  • annieseats

    “4 cups brown rice, cooked and cooled”