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Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing

a simple everyday lunch salad.

Oct 15
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Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing

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!

Kale Sprouts, Rice, and Roasted Corn Salad with flavorful Kimchi Dressing

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!

Kale Sprouts, Rice, and Roasted Corn Salad with flavorful Kimchi Dressing

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Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing

Roasted Corn and Kale Sprouts Rice Salad with Kimchi Dressing
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings (4 cups) Serves 4 Notes 2 substantial or 4 lite salad servings.
Smart Swap You can also barley or quinoa for this salad.

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!

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8 comment(s)

  1. @Thalia, thanks once again! :)

  2. @Mira, thank you so much! I am glad you like it :)

  3. This salad looks so fresh, delicious and easy to make! Pinning!

  4. I love coming across new and delicious salad recipes that I can recreate for my dinners during the week. I definitely will be making this corn, kale and sprouts salad! Thanks for sharing the recipe!

  5. thanks everyone!

  6. anything with kimch sounds yumm to me!! :)

  7. Love the looks, I will be trying this today!

  8. kimchi!!!! yummmm