Veggie and Rice Salad with Soy-Maple Dressing Recipe

Name: Veggie and Rice Salad with Soy-Maple Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce, tamari; 1/2 tablespoon rice vinegar; 2 tablespoons olive oil, extra-virgin; 1 tablespoon maple syrup; 1/2 tablespoon sesame oil; 1 clove garlic freshly minced; 2 each scallions, spring or green onions sliced; 1/4 cup cilantro freshly chopped; 1/2 tablespoon sesame seeds toasted; 1 cup - soy beans, 1 package; 1 teaspoon olive oil; 1 clove garlic freshly minced; 2 cups corn fresh or frozen; 1 each carrots peeled and cut into small cubes; 1 each sweet red bell peppers cut into small cubes; 2 each celery stalks thinly sliced; 1 cup peas, frozen or fresh; 2 cups rice, cooked brown rice or white rice

Servings: persons

2 tablespoons soy sauce, tamari
1/2 tablespoon rice vinegar
2 tablespoons olive oil, extra-virgin
1 tablespoon maple syrup
1/2 tablespoon sesame oil
1 clove garlic freshly minced
2 each scallions, spring or green onions sliced
1/4 cup cilantro freshly chopped
1/2 tablespoon sesame seeds toasted
1 cup - soy beans, 1 package
1 teaspoon olive oil
1 clove garlic freshly minced
2 cups corn fresh or frozen
1 each carrots peeled and cut into small cubes
1 each sweet red bell peppers cut into small cubes
2 each celery stalks thinly sliced
1 cup peas, frozen or fresh
2 cups rice, cooked brown rice or white rice

1
To make the dressing:
2
In a bowl, mix together all the dressing ingredients until well blended.
3
Set aside.
4
To make the salad:
5
Bring a pot of slightly salted water to a boil, cook the soy bean for 6 to 8 minutes, rinse under cold running water, drain well, and squeeze the beans out of the shells, add into a large mixing bowl.
6
Meanwhile in a medium nonstick skillet, add the oil, heat until hot over medium heat.
7
Stir in garlic, and cook for about 30 seconds until very fragrant.
8
Add corn, and toast it in the pan for about 8 minutes, stirring often, until most of the corn kernels become golden and brown.
9
Transfer to the mixing bowl.
10
Add carrots, red bell pepper, celeries, peas and rice to the large mixing bowl with cooked soy bean and toasted corn.
11
Stir until well mixed.
12
Pour the dressing over the salad, and toss until evenly coated.
13
Adjust the seasoning to taste by adding more soy sauce, rice vinegar and maple syrup if needed.
14
Serve or cover and put in the refrigerator until your meal is ready.
15
The salad can be made 1 day ahead, let all the flavor marry in the frige overnight.

731

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons soy sauce, tamari, 1/2 tablespoon rice vinegar, 2 tablespoons olive oil, extra-virgin, 1 tablespoon maple syrup, and more.

Yes, Veggie and Rice Salad with Soy-Maple Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veggie and Rice Salad with Soy-Maple Dressing

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