Rice Wine Vinaigrette Recipes

Steps:

• In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
• Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bell peppers into very thin strips. Cut the bok choy on the bias into 1/2-inch-thick strips.
• Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet.
• Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
• Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.

Steps:

• Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
• Taste and adjust seasonings if desired. Add to salad, toss, and serve.
• Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

Steps:

• Combine vinegar and next 4 ingredients in a small bowl.
• Slowly whisk in oil until blended.
• Stir in cilantro and chives.
• Use immediately or store in airtight container in the refrigerator until ready to use; bring to room temperature and shake or stir to mix.

Steps:

• Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.

Steps:

• Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.

Steps:

• Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
• Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
• Variations:
• Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
• Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
• Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
• Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
• Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.