Bok Choy Brown Rice Salad with Orange Sesame Dressing

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This recipe was from Annie’s Eats, and was awesome. I cut out the chicken, but everything else was the same. Oh, and I am starting a rating system from 1-10. A 1 for Stef would be tuna casserole and a 10 is that coconut cheesecake. This was a 7 or a 7.5. Anything 6 or over I would make again. This would be great with salmon.
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
Directions
1. 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.
2. 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.
3. *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!
 
retrieved 13 March 2013 from http://www.annies-eats.com/2013/02/27/lets-do-lunch-bok-choy-brown-rice-salad-with-orange-sesame-dressing/








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