Let’s Do Lunch: Bok Choy Brown Rice Salad with Orange Sesame Dressing
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!
Yield: about 8-10 servings
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
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!