Korean Rice Salad with Sesame Dressing
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Korean Rice Salad with Sesame Dressing


Adapted with permission from Susan Feniger’s Street Food by Susan Feniger (Clarkson Potter Publishers, 2012)

Ingredients (Serves 1):

  • 1/2 cup enoki mushrooms, roasted (substitute assorted sliced mushrooms if you can’t find enoki)
  • 1/4 cup firm organic tofu, diced
  • 1/4 cup pickled daikon, julienned (see recipe below)
  • 1/4 cup carrot, julienned
  • 1/4 cup seaweed, chopped soaked and rinsed
  • 1/4 cup soybean sprouts
  • 2 Tbsp sunflower seeds
  • 1/2 cup steamed brown rice
  • 1 tsp coconut oil
  • 1 1/2 oz.sesame dressing (see recipe below)
  • Korean chili thread for garnish (optional)
  • Shredded lettuce for underliner
  • Salt and pepper (to taste)

Instructions to Roast the Mushrooms:

  1. Pre-heat the oven to 375°F.
  2. Toss the mushrooms in coconut oil, salt and pepper and roast on a cookie sheet in the oven for 5 minutes or until browned.

Instructions to Brown the Tofu:

  1. In a saucepan over medium heat, brown the tofu for 1 to 2 minutes on each side, or until golden.

Instructions to Assemble the Salad:

  1. Place a small pile of shredded lettuce in bottom of the bowl.
  2. Toss the mushrooms, tofu, daikon, carrot, soybean sprouts, seaweed, rice and sunflower seeds in the dressing. Place on top of the shredded lettuce.
  3. Garnish with Korean chili thread.

Ingredients for Sesame Dressing

(Makes 1 1/4 cups)

  • Juice of 1 medium lemon (about 1/3 cup)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 (1 inch) piece fresh ginger, peeled and minced
  • 1/2 cup sesame oil
  • 1 Tbsp spicy sesame oil

Instructions for Sesame Dressing:

(Yields 1 Quart)

  1. In a large bowl, whisk together the lemon juice, soy sauce, vinegar, and ginger.
  2. While whisking vigorously, slowly drizzle in the oils.
  3. Transfer to a container, seal, and store in refrigerator until ready to use, up to 3 days. As the dressing sits, it will separate, so mix thoroughly before using.

Ingredients for Pickled Daikon Radish:

  • 1 oz Serrano chiles, whole
  • 2 lbs daikon radish, cut in 1/4 inch julienne
  • 1 oz garlic, whole (about 7 cloves)
  • 6 oz white onion, julienned (1/2 large, or 1 medium onion)
  • 1 cup cider vinegar
  • 1/2 cup coconut sugar or agave nectar
  • 1/2 cup water
  • 2 Tbsp kosher salt
  • 1 tsp cumin seed

Instructions for Pickled Daikon Radish:

  1. In a hot pan melt coconut oil, and fry the peppers, garlic, and onion in until the skin on the peppers blisters. Pull out and drain on paper towels.
  2. Place the fried ingredients with the rest of the ingredients in a small saucepot and bring to a boil.
  3. Turn off the heat and transfer into a clean, labeled container to cool.

Susan Feniger is a celebrated chef, author, radio and TV personality, and successful restaurant entrepreneur, known for her globally-influenced cuisine showcased at her solo venture STREET in Hollywood and the Border Grill restaurants in Santa Monica, Downtown Los Angeles,Las Vegas and LAX, with longtime collaborator Mary Sue Milliken. Visit the Thrive Forward Contributors page to learn more about Chef Susan Feniger