Bok Choy Brown Rice Salad with Orange Sesame Dressing

Name: Bok Choy Brown Rice Salad with Orange Sesame Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 3 cups brown rice, cooked; 2 cups shredded carrots; 3 baby bok choy, rinsed, trimmed and thinly sliced (I didn't have baby bok choy, so I used 4 stems instead); 1 cup peas, frozen and thawed; 1/4 cup fresh cilantro or parsley, or 3 Tablespoons dried; 4 scallions, thinly sliced; 2 Tablespoons sesame seeds; 1/2 cup peanuts, chopped; 3 cloves garlic, minced; 2 Tablespoons freshly squeezed orange juice; 2 teaspoons orange zest; 4 Tablespoons rice vinegar; 3 Tablespoons soy sauce; 3 Tablespoons sesame oil; 2 Tablespoons honey; 1/2 cup olive oil; salt and pepper to taste

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Photos updated May 2017

I have a confession to make. I had never heard of bok choy until recently. I always mindlessly passed it by in the produce section of the grocery store, naively thinking it was just a different type of lettuce. Boy, was I wrong!

After seeing this recent recipe on one of my favorite blog sites, I had to try it! This recipe gets tons of healthy, great tasting ingredients all into one salad! My son gobbled down his first bowl and immediately wanted more.

I am very pleased to add this recipe to my favorites. It would be perfect to wip up in the middle of a hot summer day when you don’t really feel like cooking, or turning on the oven. I prefer to eat this salad warm, but it is great at any temperature.

Recipe adapted from Annie’s Eats

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Yield: 6-8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This salad is packed full of healthy, filling ingredients. Bok choy, fresh veggies, brown rice, peanuts and a zingy dressing- this will be your go-to lunch.

Ingredients

For the salad

3 cups brown rice, cooked
2 cups shredded carrots
3 baby bok choy, rinsed, trimmed and thinly sliced (I didn't have baby bok choy, so I used 4 stems instead)
1 cup peas, frozen and thawed
1/4 cup fresh cilantro or parsley, or 3 Tablespoons dried
4 scallions, thinly sliced
2 Tablespoons sesame seeds
1/2 cup peanuts, chopped

For the dressing

3 cloves garlic, minced
2 Tablespoons freshly squeezed orange juice
2 teaspoons orange zest
4 Tablespoons rice vinegar
3 Tablespoons soy sauce
3 Tablespoons sesame oil
2 Tablespoons honey
1/2 cup olive oil
salt and pepper to taste

Instructions

To make the salad, combine the brown rice, shredded carrots, bok choy, peas, cilantro, scallions, sesame seeds and peanuts in a large bowl. Toss gently to combine.
To make the dressing, combine all the ingredients in a bowl or measuring cup. Whisk well until combined. Taste and adjust seasonings as necessary. Add the dressing to the bowl with the salad, a little at a time, tossing gently to coat. Store in an airtight container in the refrigerator.