This is a rice-based salad with seared veal, baby corn, shredded carrot, water chestnuts, and a sesame lime dressing โ Asian-inspired flavors, ready in 30 minutes. It works as a complete meal because the jasmine rice and protein together give you real staying power, not just a bowl of leaves. If you want something that actually fills you up without feeling heavy, this is a solid choice.
The technique that matters
The marinade step โ soy sauce, rice vinegar, ginger, and garlic โ is short at just 10 minutes, so it wonโt deeply penetrate the veal. What it does do is season the surface and help the meat brown quickly in a hot pan. That browning matters: veal scaloppini is lean and mild, and without good color on the outside it tastes flat. Use a genuinely hot nonstick skillet and donโt crowd the strips. If they steam instead of sear, the texture turns rubbery and the flavor stays bland. Cook in batches if needed โ four minutes total is tight, and it only works if the pan stays hot throughout.
Shopping notes
- Veal scaloppini: These are thin, pre-cut slices, usually sold at the butcher counter. If your store doesnโt carry them, ask for veal cutlets and slice them yourself into thin strips across the grain. Pork tenderloin, sliced thin, is a workable substitute if veal isnโt available.
- Thai jasmine rice: Regular long-grain white rice works fine here. The difference in this context is subtle โ jasmine is slightly more fragrant, but the sesame lime dressing is the dominant flavor anyway.
- Sesame lime dressing: This is sold bottled at most grocery stores near the Asian condiments. Check the label โ sugar content varies a lot between brands, and some are noticeably sweeter than others. A less-sweet version lets the ginger and vinegar in the veal come through.
- Water chestnuts: Canned is standard and works well. Drain and rinse them before chopping โ they hold their crunch even after mixing, which is exactly the point.
Keeping it fresh
Store the rice base and the cooked veal separately in airtight containers โ both keep well in the refrigerator for up to three days. The vegetables (corn, carrot, water chestnuts) can go with the rice. Keep the dressing on the side and add it only when youโre ready to eat โ dress it at the table, because a pre-dressed salad goes limp fast and the rice absorbs the dressing completely within an hour, leaving the bowl dry and clumped. If youโre packing this for lunch, bring the dressing in a small jar and pour it on just before eating. Cold rice firms up overnight; let it sit at room temperature for 10 minutes before assembling if you want a better texture.
If something goes sideways
- The veal is tough and chewy: It cooked too long or the strips were too thick. Scaloppini should be sliced very thin โ no more than a quarter inch. Next time, check at three minutes and pull it off heat the moment pink is nearly gone.
- The rice is gummy: It was stirred during cooking or the heat wasnโt low enough. For the next batch, resist lifting the lid until the full 10 minutes are up. If itโs already gummy, spread it on a sheet pan for a few minutes to let steam escape before mixing.
- The salad tastes flat: The sesame lime dressing may need a boost. Stir in a small splash of the reserved rice vinegar or a few drops of soy sauce directly into the dressed bowl and toss again. Taste as you go.
- The dressing doesnโt cling to the rice: The rice was too hot when you added it. Let the cooked rice cool for at least 10 minutes before dressing โ hot rice absorbs liquid immediately and the flavor disappears into the grain rather than coating it.
- The veal marinade burns in the pan: The garlic and ginger in the marinade can scorch quickly at high heat. Shake off excess marinade before adding the strips to the skillet, and donโt let the leftover marinade from the bowl go into the pan.
Veal Salad with Jasmine Rice & Sesame Lime Dressing
Equipment
- Medium saucepan with lid
- 10-inch non-stick skillet
- Large mixing bowl
- Small mixing bowl
- Microplane or fine grater
- Silicone spatula
Ingredients
- ยพ cup Thai jasmine rice 150g
- 1ยฝ cups vegetable broth sodium-reduced, 360ml
- 8 ounces veal scaloppini cut into thin strips, 225g
- 2 tablespoons soy sauce sodium-reduced
- 2 tablespoons rice vinegar divided
- 2 teaspoons ginger grated
- 1 clove garlic grated
- 2 tablespoons fresh cilantro chopped, plus extra for garnish
- 1 cup baby corn cobs canned, drained and cut in half, 150g
- ยฝ cup carrot shredded, 55g
- โ cup water chestnuts canned, drained and chopped, 60g
- 1 cup sesame lime dressing store-bought or homemade, 240ml
- 1 tablespoon sesame seeds for garnish
Instructions
- In a medium saucepan, bring rice and broth to a boil. Reduce heat to low, cover and cook for about 10 minutes or until liquid is absorbed and rice is tender. Set aside.ยพ cup Thai jasmine rice, 1ยฝ cups vegetable broth
- In a small bowl, whisk together soy sauce, 1 tablespoon of rice vinegar, grated ginger, and grated garlic. Add the veal strips and stir to coat evenly. Let stand for 10 minutes at room temperature.8 ounces veal scaloppini, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 teaspoons ginger, 1 clove garlic
- Heat a 10-inch non-stick skillet over medium-high heat until very hot. Add the veal mixture in a single layer (work in batches if needed to avoid crowding) and cook for about 4 minutes total, turning once, until browned on the outside with just a hint of pink remaining inside. Remove from heat and stir in the chopped cilantro.8 ounces veal scaloppini, 2 tablespoons fresh cilantro
- Fluff the cooked rice with a fork, then transfer it to a large mixing bowl. Add the baby corn, shredded carrot, water chestnuts, and the remaining 1 tablespoon of rice vinegar. Toss to combine.ยพ cup Thai jasmine rice, 1 cup baby corn cobs, ยฝ cup carrot, โ cup water chestnuts, 2 tablespoons rice vinegar
- Divide the rice mixture among 4 serving bowls. Top with the seared veal. Drizzle the sesame lime dressing over each bowl and toss gently to combine. Sprinkle with sesame seeds and extra chopped cilantro before serving.1 cup sesame lime dressing, 1 tablespoon sesame seeds, 2 tablespoons fresh cilantro
Notes
Nutrition
Frequently asked questions
Can I make this salad ahead for meal prep?
Yes, but keep the components separate until youโre ready to eat. The rice, veal, and vegetables all hold well for up to three days refrigerated โ combine and dress them only at serving time so the rice doesnโt absorb all the dressing and turn dry.
Can I use a different protein instead of veal?
Thinly sliced pork tenderloin is the closest swap in terms of texture and cook time. Chicken breast sliced thin also works, though it will need an extra minute or two in the pan to cook through safely.
Is this salad served warm, cold, or at room temperature?
Itโs best at room temperature or slightly warm. The rice base is more pleasant when it hasnโt been refrigerator-cold, and the sesame lime dressing clings better when the components arenโt straight from the fridge.
How do I know when the veal is done?
The recipe says to cook until just a hint of pink remains โ thatโs the right call for scaloppini, which is thin enough that carryover heat finishes it off the pan. Cutting into a strip and seeing a faint blush in the center is fine; fully gray throughout usually means itโs overcooked.
Can I use brown rice instead of jasmine rice?
You can, but the cook time changes significantly โ brown rice typically needs 40 to 45 minutes with more liquid. If you use it, cook the rice separately well before starting the rest of the recipe so everything is ready at the same time.