Carole Yu's Flavorful Asian Multigrain Salad
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This Flavorful Asian Multigrain Salad is a delicious mix of vibrant vegetables, tender shrimp, and a zesty dressing, all atop a nutritious 7-grain blend. Inspired by traditional Asian flavors, this salad is both healthy and delicious, perfect for any meal. Check out Yu's blog post for more photos, tips, and descriptions as well as her Instagram!
Servings: 4 | Course & Cuisine: Main Course, Side Dish, Asian, Fusion | Keywords: 7 Grain Salad, Easy Asian Salad, Flavorful Asian Multigrain Salad, Fresh Ingredients, Healthy Salad Recipe, Multigrain Salad, Nutritious Meal, Shrimp Salad, Vibrant Salad |
Equipment
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1 Cuckoo IH Twin Pressure Rice Cooker can use other cookers that have sticky multigrain setting
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1 Cuisinart MIni Food Processor can use large food processor, but this size is perfect for dressing
Ingredients
Multigrain Cook
- 1⅓ cup 7-grain multigrain rice mixture (295g)
- 1½ cups chicken broth (380g)
- 1 tsp red curry paste (7g)
- 1 tsp salt (2g)
Miso Honey Ginger Dressing
- 1 tbsp miso red (light) curry, (10g)
- 1/2 inch knob of peeled ginger (8g)
- 1 clove garlic ~1 tsp.
- 6 tbsp neutral oil Canola, Avocado, Grapeseed (77g)
- 1/4 cup lime juice 4 small limes (65g)
- 1 tbsp brown sugar light (14g)
- 1 tbsp honey (18g)
- 1/2 tbsp chili crisp (11g) adjust as desired
Salad Ingredients
- 1 tbsp neutral oil Canola, Avocado, Grapeseed (13g)
- 16 shelled and deveined shrimp (25/30 count) (260g)
- 2 cups cooked 7 grain multigrain rice mixture
- 1/3 cup dried cherries can use any dried fruit
- 1 whole English Cucumber cut into 1/8" slices with mandoline (345g)
- 4 small shallots thinly sliced(47g)
- 1/2 cup cashews coarsely chopped (52g)
- 2 cup watermelon cubes cut into 3/4" dice (370g)
- 1/4 cup mint coarsely chopped (4g)
- 1/4 cup green onion (4-5 stalks) sliced diagonally into small ovals (16g)
- 1/4 cup cilantro coarsely chopped
Instructions
Multigrain Cook
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Wash multi-grain rice in water 3 or 4 times to remove dust and debris and help the grains to be more separated, rather than too sticky.
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Put rice in rice cooker pot.
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Add chicken broth, red curry paste, and salt. Stir with rubber spatula until thoroughly combined.
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Cook on "Sticky Multigrain Rice" setting for 44 minutes.
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When rice is done, take it out of the rice cooker and cool for at least one hour. This step can be done the day before.
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When rice is cool or has been in the refrigerator overnight, measure out 2 cups of cooked rice, and combine it with 2 tablespoons of miso honey ginger dressing.
Miso Honey Ginger Dressing
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Add miso, ginger, garlic, oil, lime juice, brown sugar, honey, and chili crisp to a food processor bowl.
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Combine all ingredients in a food processor and process until smooth and well combined.
Shrimp Cook
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Cut each shrimp into thirds so they are bite-sized.
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Marinate the shrimp in 2 tablespoons of the dressing for 15 minutes.
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Put 1 tablespoon of oil in a fry pan and heat on medium.
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Transfer both the marinated shrimp and any remaining dressing into the heated pan.
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Stir-fry the shrimp until it turns opaque and is no longer translucent, about 1 minute. Be careful not to overcook it. The residual heat will continue cooking the shrimp once removed from the heat.
Salad Build
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Add shrimp, cooked multigrain rice, dried cherries, cucumber, shallots, cashews, watermelon, mint, green onions, and cilantro to a serving bowl.
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Toss with remaining dressing and enjoy!! Your tongue will love you for it!
Notes
- Feel free to substitute the shrimp with tofu or chicken for a different protein option.
- You can use other grains like quinoa or farro if you don't have access to all the grains listed.
- Red curry paste can add a spicy kick and can be found in most Asian grocery stores or online.
- You can prepare the grains and chop the vegetables in advance. Assemble the salad and add the dressing just before serving to keep it fresh and crisp.
- You can add bell peppers, cherry tomatoes, or avocado to enhance the flavor and texture of the salad.
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