Rice Salad with Asian Vegetables, Black Sesame and Wasabi
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 300 grams Basmati rice
- salt
- 3 scallions
- 4 carrots
- 1 Nori seaweed
- 2 Tbsps black Sesame seeds
- 30 grams pink, pickled ginger
- 1 Zucchini
- 300 grams cooked Chicken breasts (skinless)
- 1 Tbsp Corn oil
- 1 Tbsp Rice wine vinegar
- 1 Tbsp light soy sauce
- 1 Tbsp Lime juice
- peppers (freshly ground)
- 4 Tbsps soybean oil
- Wasabi (for serving)
How healthy are the main ingredients?
Basmati riceChicken breastsoybean oilSesame seedsgingersoy saucePreparation steps
1.
Combine rice with 600 ml (approximately 2,5 cups) of boiling salted water and cook for about 20 minutes.
2.
Rinse and dry scallions and cut into narrow rings. Peel and grate carrots. Cut nori into strips. Roast sesame seeds in a hot dry skillet, remove and set aside. Cut ginger into wide strips. Rinse and dry zucchini, quarter lengthwise and cut into thin slices. Cut chicken into bite-sized pieces. Heat oil in a pan and sauté chicken, vegetables and ginger for a short time. Remove from heat and stir in rice. Mix rice wine vinegar, soy sauce, lime juice and oil. Season with salt and pepper. Add sesame seeds. Toss salad with vinaigrette. Serve with wasabi.
