Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing

Name: Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 Cup Rice, day old, or cooked and cooled; small Bunch Kale, sprouts, or use broccoli sprouts; 1 Corn, corn on cob, roasted on open flame; 2-3 Clementine Orange, peeled, sliced in small bite-size pieces; 1 Cucumber, thin round slices; 2 Green Onion, scallion, just greens, thin round chopped; 1/4 Cup Kimchi, mild, rough chopped; 1 tbsp Lemon, lemon juice; Salt and Black Pepper, adjust per taste; 1/2 tbsp Olive Oil

a simple everyday lunch salad.

Posted By Savita

Salads Asian Healthy

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Today is a simple salad day! Sharing a 10 minutes, filling lunch salad, my yet another lunch favorite. Clean, refreshing, and simple flavors for every day me. Some charred corn, leftover rice, fresh cucumber and clementines, and a handful of kale sprouts with simple lemon-kimchi dressing.

I feel, it is a nice change of pace from holiday cooking/baking... plus great utilization of leftover rice. If I am ever not interested to cook (lazy like always...), then salads like these are my best buddies!

I made a variation of this salad for Vishal, for lunch few days back. The taste inspired me to try few more variations and this combination really awake my palate. Took pictures to share with you all. A simple everyday lunch salad recipe from my kitchen to yours!

Note: I just had leftover rice, but you can also use barley or quinoa instead.

Enjoy!

Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing

Total Time: 10 mins Prep Time: 5 mins Cook Time: 5 mins

Cuisine: Asian Category: Salad Difficulty: Easy

Yields: 4 Servings (4 cups) Serves: 4

Notes: 2 substantial or 4 lite salad servings. SEE PRINTABLE RECIPE

Ingredients

Rice and Kale Salad
2 Cup Rice (day old, or cooked and cooled)
small Bunch Kale (sprouts, or use broccoli sprouts)
1 Corn (corn on cob, roasted on open flame)
2-3 Clementine Orange (peeled, sliced in small bite-size pieces)
1 Cucumber (thin round slices)
2 Green Onion (scallion, just greens, thin round chopped)
Kimchi Dressing
1/4 Cup Kimchi (mild, rough chopped)
1 tbsp Lemon (lemon juice)
Salt and Black Pepper (adjust per taste)
1/2 tbsp Olive Oil

Directions

1. In a wide salad bowl, add chopped kimchi, lemon juice, olive oil and stir to combine. Add in sliced scallion greens and cucumber slices. Season with salt and black pepper and leave aside.
2. While green onion and cucumber are marinating in kimchi dressing, char corn on the cob, on open gas flame until blistered all over. Remove corn from cob and mix into marinating onion-cucumber mix.
3. Add sliced clementines, rice (day old or cooked and cooled), then mix well to coat everything in dressing. Taste and adjust seasoning (salt and black pepper, and lemon juice if needed). Mix in kale sprouts just before serving. Enjoy!