Ginger-Infused Nori, Rice, and Vegetable Salad
This warm vegetarian salad explodes with naturally sweet and sour flavor.
1 tablespoon toasted sesame oil
1 tablespoon orange juice
1 teaspoon rice wine vinegar
3 tablespoons low-sodium tamari sauce
1 teaspoon fresh ginger, grated
1/4 teaspoon freshly ground pepper
4 cups cooked brown rice or a combination of wild and brown rice
5 sheets or 0.4 ounces (12.5 g) of nori, toasted and flaked
2 cups baby spinach leaves, roughly chopped
1/4 cup toasted sesame seeds
1 large sweet red pepper, julienned
1 large carrot, julienned 1 bunch green onion, sliced thinly
Nutrition FactsPer serving: 350 calories, 10 g fat (1.5 g saturated), 56 g carbohydrates, 10 g protein, 6 g fiber, 603 mg sodium (26% Daily Value).
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Directions1. In a small bowl whisk together oil, orange juice, vinegar, tamari sauce, ginger, and pepper. Set dressing aside.
2. Prepare rice according to package instructions. Next, toast nori sheets in a dry skillet until bright green, 1 to 2 minutes. Set them on a paper towel then flake them by crumpling like a piece of paper.
3. When rice is cooked, remove from the flame and let sit uncovered about 5 minutes. In a large bowl, toss warm rice with fresh spinach, then add the nori flakes, sesame seeds, red pepper, carrot, and onion. Toss, and dress. Serve immediately.