Are you ready to embark on a culinary adventure that tantalizes your taste buds and nourishes your body? Dive into the vibrant world of Asian cuisine with our Forbidden Rice Kimchi Salad with Ginger Almond Dressing! This colorful dish is not just a feast for the eyes; it’s a powerhouse of flavor and nutrition, combining the nutty richness of forbidden rice with the bold tang of kimchi. Perfect for a quick lunch or a delightful side at dinner, this salad is sure to impress your family and friends. Don’t miss out on the chance to elevate your meal game—read on for the full recipe and tips to make this dish a showstopper!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup forbidden rice
- 1 cup kimchi, chopped
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
- 1/4 cup almonds, toasted and chopped
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- 1 tablespoon rice vinegar
Instructions
- Rinse the forbidden rice under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy during cooking.
- In a medium-sized pot, combine the rinsed forbidden rice with 2 cups of water. Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 30 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for an additional 10 minutes to steam.
- While the rice is cooking, prepare the ginger almond dressing. In a small bowl, whisk together the sesame oil, soy sauce, grated ginger, and rice vinegar until well combined. Set aside.
- Once the forbidden rice has finished steaming, fluff it with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooled forbidden rice, chopped kimchi, julienned carrots, and sliced green onions. Gently toss the ingredients together until evenly mixed.
- Drizzle the ginger almond dressing over the rice and vegetable mixture. Toss gently to ensure everything is well coated with the dressing.
- Finally, sprinkle the toasted and chopped almonds on top of the salad for added crunch and flavor. Give it a light toss to incorporate the almonds.
- Serve the Forbidden Rice Kimchi Salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld together. Enjoy your delicious and nutritious salad!
Tips
- Rinse the Rice Thoroughly: Make sure to rinse the forbidden rice under cold water until the water runs clear. This step is crucial for achieving a fluffy texture and preventing gumminess.
- Cooking the Rice: Keep an eye on the pot while the rice is simmering. Once the water has been absorbed, let the rice sit covered for an additional 10 minutes to steam. This will enhance the texture and flavor.
- Chill for Best Flavor: For an even more delicious salad, allow the mixed salad to chill in the refrigerator for about 30 minutes before serving. This helps the flavors meld beautifully.
- Customize Your Veggies: Feel free to add other vegetables such as bell peppers or cucumbers for extra crunch and color. The recipe is versatile, so get creative!
- Garnish for Extra Crunch: Don’t skip the toasted almonds! They add a delightful crunch and nutty flavor that perfectly complements the salad.
- Meal Prep Friendly: This salad keeps well in the fridge, making it a great option for meal prep. Just store the dressing separately until you’re ready to serve to keep everything fresh!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg