A bright, hearty salad that’s as versatile as it is delicious.
This salad first showed up at kiddush a few weeks ago at my friend and neighbor Marci’s house — and I’ve been thinking about it ever since. Marci got the recipe from her wonderful sister, Dodi, z”l, and it’s one of those dishes that feels both comforting and fresh at the same time.
Since then, I’ve played around with it a bit and made it my own. What I love most is its flexibility — you can add or take things out depending on the season, what’s in your fridge, or just your mood. It’s the kind of salad that always works — for a weekday lunch, a Shabbat table, or a big bowl in the middle of a potluck.
Ingredients
- 1 cup cooked brown rice
- 1 cup cooked quinoa (you may not need the full amount — start with ¾ cup and add more as needed to balance the dressing and mix-ins)
- ¼ cup soy sauce
- ¼ cup sesame or salad oil
- 1½ Tbsp vinegar (rice vinegar or apple cider vinegar work well)
- 2 Tbsp brown sugar
- 1 clove garlic, minced
- 4 scallions, sliced thin
- 1–2 red peppers, diced
- 1½ cups cashews (about 6 oz)
- 1 cup dried cranberries
- Pepper to taste
Instructions
- In a large bowl, whisk together soy sauce, oil, vinegar, brown sugar, garlic, and pepper until the sugar dissolves.
- Add the rice and ¾ cup cooked quinoa, tossing to coat. Add more quinoa if the mixture feels too saucy.
- Stir in scallions, red peppers, cashews, and dried cranberries.
- Serve at room temperature.
Cook’s Note
This salad is flexible — more quinoa gives it a lighter, fluffier texture, while more rice makes it heartier and chewier. It keeps beautifully in the fridge for a day or two and makes a great make-ahead dish for Shabbat or picnics.
Try It This Way
For a heartier version, add:
- Grilled chicken strips for extra protein
- Toasted almonds or pumpkin seeds for crunch
- Roasted sweet potato cubes for color and warmth
To give the dressing more depth, try whisking in:
- 1 teaspoon Dijon mustard for a gentle tang, or
- A drizzle of maple syrup for a cozy hint of sweetness