Healthy yet somehow indulgent and addictive. I mean, vegetable indulgent, not chocolate cake indulgent.

Regardless, this salad came together VERY quickly, could be served hot or cold, and is the perfect vehicle for any type of protein you could possibly want; grilled chicken, turkey, pork, fish, or even tofu!

Also, you need 1 and 1/2 c. of cooked brown rice, but you could absolutely substitute any grain in here. Next time I will make it with bulgar, which is a cracked parboiled wheat kernel that has less calories and more fiber than brown rice. If you wanted to make this gluten free, just sub out the soy sauce for Tamari which is totally soy based (soy sauce does contain some wheat).

As for serving size, last night my husband and ate the whole thing, but as a side dish it would most likely serve four.

Sesame, Snow Pea and Asparagus Salad

1 1/2 c. cooked brown rice (1/2 c. raw) 

2 tbsp. canola oil

2 tsp. sesame oil

3 tbsp. light soy sauce

1/2 lb. snow peas, trimmed and cut into 1 to 2 in. pieces

1 bunch asparagus, ends snapped and cut into 1 to 2 in. peices

3 tbsp. sesame seeds

3 scallions, sliced

1/2 tsp. crushed red pepper flakes

1. Cook rice by bringing 1/2 c. rice and 1 1/2 c. water to boil, then reduce to simmer on the lowest heat. Should take 1/2 hour to 40 minutes. If it seems dry but the rice is still hard, add more water.

There’s the boil

and down to simmer..

2. Meanwhile, bring a medium or large pot of water to boil. Add 1 tbsp. salt.

3. Combine oils and soy sauce and place bowl next to the cooking rice.

4. Prep veggies and when water is boiling, add to the water.

5. Let cook 1 minute or until bright green and tender.

6. Dump veggies into a strainer and rinse with cold water until no longer warm.

7. When rice is cooked and dry, add oils and soy sauce and stir.

8. Put veggies in a mixing bowl and stir in rice.

9. Add scallions, pepper and sesame seeds and stir until combined.

10. Serve warm, at room temperature, or cold.

Seseme, Snow Pea and Asparagus Salad

Serves 4 as a side

1 1/2 c. cooked brown rice (1/2 c. raw) 

2 tbsp. canola oil

2 tsp. sesame oil

3 tbsp. light soy sauce

1/2 lb. snow peas, trimmed and cut into 1 to 2 in. pieces

1 bunch asparagus, ends snapped and cut into 1 to 2 in. peices

3 tbsp. sesame seeds

3 scallions, sliced

1/2 tsp. crushed red pepper flakes

1. Cook rice by bringing 1/2 c. rice and 1 1/2 c. water to boil, then reduce to simmer on the lowest heat. Should take 1/2 hour to 40 minutes. If it seems dry but the rice is still hard, add more water. You can always drain any excess water at the end.

2. Meanwhile, bring a medium or large pot of water to boil. Add 1 tbsp. salt.

3. Combine oils and soy sauce and place bowl next to the cooking rice.

4. Prep veggies and when water is boiling, add to the water.

5. Let cook 1 minute or until bright green and tender.

6. Dump veggies into a strainer and rinse with cold water until no longer warm.

7. When rice is cooked and dry, add oils and soy sauce and stir.

8. Put veggies in a mixing bowl and stir in rice.

9. Add scallions, pepper and sesame seeds and stir until combined.

10. Serve warm, at room temperature, or cold.