Asian Salad with Brown Rice and Sesame Ginger Dressing

By Leah S. from Smith-Hale College Preparatory School, Kansas City, Missouri.


Crispy salad of cabbage, carrots, red peppers, green onions and sugar snow peas marinated in sesame ginger dressing with brown rice and fresh romaine lettuce.

Nutrition Facts

Serving size: 1/2 cup

From Fat28.4%
From Saturated Fat3.35%
From Sugar9%


Ingredient 6 servings 50 servings
Cabbage, Shredded3/8 c3 1/8 c
Red Cabbage, Shredded3/8 c3 1/8 c
Carrots, Shredded3/4 c1 qt + 2 1/4 c
Red Pepper seeded, chopped to bite size pieces3/8 c3 1/8 c
Green Onions, sliced3 T1 1/2 c + 1 T
Sugar Snap Peas, cleaned and halved or cut in thirds3/8 c3 1/8 c
Newman's Low Fat Sesame Ginger Dressing3/8 c3 1/8 c
Romaine Lettuce, cleaned and cut into bite size pieces3/4 c1 qt + 2 1/4 c
Brown rice1 1/2 c3 qt + 1/2 c
Sesame Seeds3t1 1/2 c + 1 T

  1. Mix cabbages, carrots, peppers, onions and peas in mixing bowl.

  2. Toss vegetables in salad dressing to coat evenly.

  3. Add rice and lettuce to the vegetable mixture just before serving and mix well.

  4. Transfer salad to serving pans.

  5. Top with sesame seeds and serve.

Note: Vegetables can be marinated in dressing overnight with rice and lettuce added just before serving.