Why are chopped salads so satisfying? Chopping your greens and produce into uniform bite-size pieces increases your chances of getting all the goodies in every forkful.
Allow extra time to prepare the rice if you are making this recipe from start to finish in one day.
Chef's notes
Suggested adult serving: 4 cups
Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 3 days.
RECIPE TIPS
Rice: Regular brown rice can be substituted for brown jasmine rice.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Steps
1
Prepare Salad Fixings
Ingredients
1 1⁄4 cups brown jasmine rice rinsed & drained (see tip) (≈3 1⁄3 cups cooked)
3 3⁄4 oz salad greens cut into bite-size pieces (≈3 cups)
2 1⁄4 oz baby spinach cut into bite-size pieces (≈3 cups)
4 1⁄2 oz sugar snap peas trimmed & cut into bite-size pieces (≈1 1⁄2 cups)
3 scallions (white & green parts) sliced (≈1⁄3 cup)
1⁄3 cup fresh cilantro chopped (divided)
1 1⁄2 tablespoons brown rice vinegar plus more to taste
1 1⁄2 tablespoons fresh lime juice
1 1⁄2 tablespoons pure maple syrup
1 tablespoon green curry paste
3⁄4 teaspoon mustard powder plus more to taste
3⁄4 lime cut into wedges
PREPARE GRAINS
Prepare rice according to package instructions. Let cool, then fluff rice with a fork.
MAKE SALAD
In a large bowl, combine chopped salad greens and spinach. Add cooked jasmine rice, sugar snaps, cucumbers, carrots, scallions, and half of the cilantro. Toss to mix.
MAKE DRESSING
In a bowl, whisk together remaining cilantro, rice vinegar, lime juice, maple syrup, green curry paste, mustard powder, and 1 1⁄2 tablespoons water. Taste and adjust seasoning, adding more rice vinegar or mustard powder as desired.
SERVE
Drizzle dressing over salad, tossing until dressing is evenly distributed. Serve with lime wedges.
