Rice salad with soy-sesame dressing

Whenever I cook rice, I always end up with leftovers, but never enough for a full second meal. Sometimes it gets lost in the back of the fridge and it ends up in the trash. I really try to minimize food waste, so I came up with this recipe to use that leftover rice in a pretty tasty way, if I do say so myself :-)

The recipe is based on the amount of rice I had leftover on this particular day, you can use more or less depending on how much you happen to have. It doesn’t matter.

  • 2 cups / 5 dl cooked rice
  • 2 cups / 5 dl broccoli florets
  • 1 cup edamame, cooked and peeled
  • 1 red pepper
  • 4 green onions
  1. Boil or steam the broccoli florets for a few minutes until just tender.
  2. Slice the red pepper and finely cut the green onions.
  3. Throw everything in a large bowl and make this dressing:

Soy-sesame dressing

  • 1/4 cup / 60 ml soy sauce
  • 2 tbsps rice vinegar
  • 2 tbsps neutral oil eg. canola or grapeseed
  • 2 tbsps water
  • 2 tbsps sugar
  • 1 tbsp sesame oil
  1. Shake everything in a jar until the sugar is completely dissolved.


I served the rice salad with chicken dumplings (No, I did not make them, Trader Joe’s did) and the dressing doubled nicely as dipping sauce. You could also double the dressing recipe and use it as a marinade for meat or chicken.

Quick tip with regards to the dumplings: Fry them in half neutral oil eg. canola/grapeseed and half sesame oil!

This entry was posted in Asian inspiration, Dinners in 30 min or less, Rice, grains & pasta, Salads & sides, Veggies only and tagged , , , , , , , . Bookmark the permalink.

One Response to Rice salad with soy-sesame dressing

  1. Åh, hvor ser det godt ud – også dine dumplings :-) Jeg lavede faktisk selv nogle her i starten af året, de blev ret gode………

    Mange hilsner

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