Healthy Asian Salad with Gochujang Dressing & Black Rice | Easy Vegan Meal - TastyFlow

Serves

Cook Time

20 min

Total Time

45 min

Lunch

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American 🇺🇸

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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 and snap peas keeps its color and crispness. Use a julienne peeler on the carrots and daikon or simply cut them into matchsticks. Daikon is a Korean radish you can find it at an Asian market or use whatever radish you can find. Join Chef Healthy Henry for this healthy, Asian-inspired recipe that‚‘s perfect for a nutritious meal.

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

Make dressing:

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.
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.
Blanch asparagus and snap peas: Fill a medium bowl with ice water. Bring a medium saucepan of salted water to a boil.
Add the snap peas and cook until crisp-tender, 1½ to 2 minutes, transfer to the ice water. Drain and pat dry.
Repeat with the asparagus. Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing.
Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve.