Teriyaki Chinese Rice Salad

Traditionally used on meats, teriyaki provides an unusual, but tasty, surprise in this Chinese rice salad. I found teriyaki sauce on clearance at Kroger recently for 59¢ a bottle. Since we’re vegan, I decided to devise a way to use it on something other than meat.

Teriyaki Chinese Cold Rice Salad is

• Cool
• Flavorful
• Vegan
• Refreshing
• Surprising
• Easy
• Inexpensive

I began with four cups of cooled, cooked rice which was half white rice and half brown rice.

We really like the slightly nutty, chewy texture of brown rice. It also allows the salad to hold up well to being stored in the fridge for up to a week without feeling gummy.

The combination of cooked, cooled rice with the crisp textures of celery, green onions, red pepper, cucumber, and carrot, resulted in a surprisingly filling and satisfying cold salad.

I topped it with a very easy homemade dressing made with two surprise ingredients: teriyaki sauce and a hint of Chinese five spice powder.

Ingredients

Salad

• 4 cups cooked cooled rice
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green onions
• 1/4-1/2 cup diced red or orange pepper
• 1/2 cup chopped cucumber
• 1/4 cup carrot (cut into small pieces)
• 1/4 cup cashew pieces (may sub walnut pieces)
• 1/4 cup raisins or dried cranberries
•  1/2 cup halved cherry tomatoes or finely diced tomatoes (optional)

Place all the salad ingredients in a large bowl and set aside.

Dressing

• 3 Tbsp lime juice
• 2 Tbsp white rice vinegar (no sodium)
• 2 Tbsp real maple syrup
• 1/2 tsp. Chinese five spice powder (* May sub: ¼ tsp. garam masala and ¼ tsp cinnamon)
• 2 Tbsp teriyaki sauce
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 cup water
• 1-2 Tbsp low-sodium soy sauce or coconut aminos

Add all ingredients except the soy sauce to a glass measuring cup and whisk to combine and pour over salad. Add soy sauce to taste. It will add sodium, but it also adds some color and flavor.

Mix gently until the dressing coats the salad. Chill until ready to eat. This salad will keep well in the fridge for up to a week.

At a cost of less than $2.00 for the entire salad, this is not only delicious, it’s incredibly economical.

Grab a PDF of the recipe.

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