Salads
Healthy Asian Salad with Gochujang Dressing & Black Rice
Try this flavorful Asian Style Salad with Black Rice and Gochujang Dressing, a plant-based dish packed with vibrant colors and textures! With ingredients like snap peas, tofu, daikon, and a spicy gochujang dressing, this salad is both satisfying and full of unique flavors. Blanching the asparagus an
Ingredients
- Dressing:
- 1 medium clove garlic
- Kosher salt
- 2 Tbs. rice vinegar
- 1½ Tbs gochujang
- 1½ Tbs sesame oil
- 1 tbls soy sauce
- 2 tsp sugar
- 1 tsp ginger minced
- Salad:
- 1 3/4 cups vegetable broth
- 1 cup black rice
- Kosher salt
- 1/2 cup snap peas, trimmed
- 1 lb. asparagus, cut on the bias
- 6 to 8 oz tofu cut into cubes
- 1c daikon, julienned
- 2c carrot, julienned
- 2 small scallions, thinly sliced
- Tbs. toasted sesame seeds
Directions
- 1
Make dressing:
- 2
Chop the garlic, add a pinch of salt, then mash to a paste with the side of a chef's knife. In a small bowl, whisk the garlic with the vinegar, gochujang, oil, soy sauce, sugar, and ginger.
- 3
Make rice: In a medium saucepan, combine the broth, rice, and 1/2 tsp. salt. Bring to a boil, Cover, reduce to a simmer, and cook until the rice is tender and the broth has been absorbed, about 30 minutes. Drain the rice, spread in a large bowl. Let cool, about 20 minutes.
- 4
Blanch asparagus and snap peas: Fill a medium bowl with ice water. Bring a medium saucepan of salted water to a boil.
- 5
Add the snap peas and cook until crisp-tender, 1½ to 2 minutes, transfer to the ice water. Drain and pat dry.
- 6
Repeat with the asparagus. Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing.
- 7
Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve.
