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Recipe

Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing

Servings: 4

This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping the carrots and daikon.

Ingredients

For the dressing

  • 1 medium clove garlic
  • Kosher salt
  • 2 Tbs. rice vinegar
  • 1-1/2 Tbs. gochujang
  • 1-1/2 Tbs. Asian sesame oil
  • 1 Tbs. soy sauce
  • 2 tsp. granulated sugar
  • 1/2 tsp. finely grated fresh ginger

For the salad

  • 1-3/4 cups lower-salt vegetable broth
  • 1 cup black rice
  • Kosher salt
  • 1/2 cup snap peas, trimmed
  • 1 lb. asparagus, trimmed and cut into 1-inch pieces
  • 6 to 8 oz. baked or smoked tofu, cut into cubes or strips
  • 3 oz. daikon, julienned (about 1 cup)
  • 1 large carrot, julienned (about 2 cups)
  • 2 small scallions, thinly sliced (about 1/3 cup)
  • 1 Tbs. toasted sesame seeds

Preparation

Make the dressing

  • Coarsely chop the garlic. Sprinkle with a pinch of salt, then mash to a paste with the side of a chef’s knife. In a small bowl, whisk the garlic with the vinegar, gochujang, oil, soy sauce, sugar, and ginger.

Make the salad

  • In a medium saucepan, combine the broth, rice, and 1/2 tsp. salt. Bring to a boil. Cover, reduce to a simmer, and cook until the rice is tender and the broth has been absorbed, about 30 minutes. Drain the rice, and then spread it out in a large bowl. Let cool to room temperature, about 20 minutes. (The rice can be cooked, cooled, and stored in an airtight container in the refrigerator for 4 days or frozen for up to 3 months.)
  • Fill a medium bowl with ice water. Bring a medium saucepan of well-salted water to a boil. Add the snap peas and cook until crisp-tender, 1-1/2 to 2 minutes, then transfer to the ice water. Drain and pat dry. Repeat with the asparagus.
  • Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing. Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve.

Reviews

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Reviews

  • user-343169 | 07/09/2018

    I loved this salad. I would cut down the amount of gochuyang to make it slightly less spicy. It holds up well and can be eaten several days in a row.

  • Deedee23 | 07/07/2018

    Might I add that this salad can be made into a very filling entree with the addition of rotisserie chicken slices!! (If you don't care for tofu.) YUM!

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