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Brown Rice Salad with Asian dressing

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 35 mins
Course: Salad
Cuisine: American
Servings: 4 serving
Author: Pavani


  • 1 cup Brown Rice
  • 2 Carrot – medium, grated
  • ¾ cup Edamame , shelled – (thawed if frozen)
  • 1 Red Pepper – small, finely diced
  • 4 Green onions – both greens and whites chopped
  • 1 pkg Tofu Baked – diced into ½“ cubes (I used store-bought baked Oriental style tofu; if you have time marinate and bake your own tofu)

For Dressing:

  • 1 tbsp Ginger - finely grated (I use my handy-dandy zester)
  • 1 clove Garlic - finely minced
  • 2 tbsps Rice Vinegar
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 tsp Sriracha (or any other hot sauce) (or more to taste)
  • 1 tsp Sesame oil Toasted
  • 1 tbsp Canola oil (optional)
  • to taste Salt pepper &


  • Cook brown rice with 2 cups of water. Let cool completely.
  • In the mean time make the dressing by whisking all the ingredients together.
  • When rice is cool enough, add all the veggies, tofu and dressing. Season with salt and pepper.


Let it sit for at least 30 minutes for all the flavors to mingle, but it tasted pretty good right away. Leftovers tasted much better the next day for lunch. This is my entry to No Croutons required: Grains event being hosted by Lisa @ Food & Spice.