Salad Samurai

SERVES: 3 OR MORE

TIME: ABOUT 1 HOUR

Icy-crisp Asian pear and chewy black rice pair perfectly with the sharp, hot flavors and juicy textures of kimchi for a sensational dish inspired by Korean cuisine. For a more complex and protein-packed dish, toss in diced, chilled That ’70s Tofu (page 45).

KIMCHI RICE SALAD

1 cup uncooked black rice

1¼ cups water

¼ teaspoon salt

1 Asian pear, cored and diced (don’t peel!)

1½ cups vegan cabbage kimchi, squeezed dry and chopped

1 cup diced baked tofu (such as That ’70s Tofu, page 45)

1 cup frozen shelled edamame, cooked as directed and rinsed with cold water

4 scallions, green part only, chopped

¼ cup toasted slivered almonds

1 sheet toasted nori seaweed, sliced into very thin strips, for garnish*

KIMCHI VINAIGRETTE

¼ cup kimchi liquid (from squeezing kimchi!)

1 tablespoon rice vinegar

2 teaspoons agave nectar

1 tablespoon soy sauce

1 teaspoon finely minced fresh ginger

1 teaspoon toasted sesame oil

*Nori seaweed is the same stuff used for wrapping sushi. Find it in Asian markets or anyplace sushi-making supplies are sold.

1 In a large saucepan over medium heat, combine the rice, water, and salt. Bring to a boil, stir once, then turn down the heat. Cover and simmer for 30 minutes, or until all the liquid is absorbed. Remove from the heat, uncover, fluff with a fork, and set aside to cool while you prepare the other ingredients.

2 Chop and prepare the remaining salad ingredients and transfer to a mixing bowl, except the nori strips. Add the rice. Whisk together the dressing ingredients and stir into the salad. Transfer the salad to serving bowls and garnish with nori strips.

Asian pear, like any orchard fruit, will quickly brown once sliced. This salad is best consumed after a brief chilling, but, if you want to serve longer than an hour after preparing, toss the diced pear in a tablespoon of lemon juice before combining with the rest of the salad.

ABOUT KIMCHI

This backbone of Korean cuisine typically features fish sauce or dried shrimp, but thanks to it being so crazy popular, completely vegan, high-quality kimchi is a common find in natural food markets. For this salad, drain the kimchi in a colander set above a bowl for about 10 minutes; press the kimchi occasionally to release more of the juices. Use the reserved juices for the dressing!