Easiest Way to Cook Perfect Vegan Asian Rice Salad

Vegan Asian Rice Salad. Try this healthy vegan Asian rice salad recipe, a nutritious vegetarian meal made with brown rice and vegetables for a fantastic mix of flavors and textures. It's a little bit sweet and a little bit sour, with lots of crunchy texture. The dressing is a nice fusion of fresh Asian flavours like sesame oil, rice vinegar and ginger paired with or orange juice and Dijon mustard.

As a result, cabbage Asian salad can be made ahead of time and tossed in the dressing. In the end, the longer the salad has to marinate in the dressing, the deeper the flavors get. So, the next time it's hot outside, and you want a refreshing salad with a fabulous healthy tangy dressing, make Cabbage Asian salad. You can have Vegan Asian Rice Salad using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Asian Rice Salad

1. Prepare 2 cup of White rice (I prefer sushi rice).
2. It's 1 cup of Black beans.
3. It's 2/3 cup of Cilantro.
4. You need 1/3 cup of Parsley.
5. You need 1 dash of Chives.
6. It's 1/2 of Avacado.
7. You need 1 of Ginger soy sauce.

During the summer, an Asian rice noodle salad is a wonderful way to have a fresh but filling meal, and we can bring in colorful, seasonal veggies. It makes a great addition to a picnic or BBQ, since the veggies will just marinate more in the dressing if they have longer to sit. How to Make Asian Cucumber Salad First, thinly slice the cucumbers, onion, bell peppers, and carrots (if using any), ginger and mince a clove of garlic. Second, in a bowl, mix all of the ingredients for the dressing: garlic, coconut aminos, rice vinegar, sesame oil, salt and red pepper flakes /cane sugar (optional).

Vegan Asian Rice Salad step by step

1. Cook rice pinto beans before hand. I prefer to make these in the morning if I'm using this recipe for supper. Like most of my recipes I prefer to cook my grains and beans in bulk so I can use them for multiple dishes thought out the week..
2. Rice: Cook rice 1 part rice and two parts water. Bring to a boil and simmer for 20min..
3. Beans: bring beans to a boil and let simmer for at least two hours. Occasionally taste check. I prefer my beans a bit on the harder side since I use them in salads and Buddha bowls..
4. Finely chop parsley and cilantro.
5. Add avocado.
6. Mix everything together and add ginger soy sauce (I buy mine at whole foods but you can use and sweet Asian sauce or marinate. Teriyaki, orange, ect.).

Chop and prepare the carrots, cucumber, and bell pepper. I love, love me some ramen noodles. My Easy Vegan Ramen Noodle Soup is one of my very favorite and most popular recipes here on the blog. But, guess what, you can also eat ramen noodles cold! This Asian ramen noodle salad is vegan, crunchy, satisfying, filling and full of delicious flavors and texture.