Veal Salad with Jasmine Rice & Sesame Lime Dressing
Love veal? You can now out it onto your salad to make a juicy veal salad you will surely enjoy. It's the perfect combination of meaty and healthy!
Equipment
- Medium saucepan with lid
- 10-inch non-stick skillet
- Large mixing bowl
- Small mixing bowl
- Microplane or fine grater
- Silicone spatula
Ingredients
- ¾ cup Thai jasmine rice 150g
- 1½ 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
- ½ cup carrot shredded, 55g
- ⅓ 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.¾ cup Thai jasmine rice, 1½ 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.¾ cup Thai jasmine rice, 1 cup baby corn cobs, ½ cup carrot, ⅓ 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
Storage: Keep cooked rice with vegetables and seared veal in separate airtight containers in the refrigerator for up to 3 days. Store the dressing separately.
Make-Ahead: Cook the rice and veal the night before. Let cold rice sit at room temperature for 10 minutes before assembling so it softens.
Substitutions: Swap veal for thinly sliced pork tenderloin (same cook time) or thin-cut chicken breast (add 1-2 minutes to cook time). Use tamari instead of soy sauce for a gluten-free version.
Pro Tip: Do not crowd the skillet when searing the veal — cook in two batches if needed. If the strips steam instead of sear, they turn rubbery and bland. The pan must stay genuinely hot.
Serving Suggestion: Always dress the salad at the table. Pre-dressed rice absorbs the liquid within an hour, leaving the bowl dry and clumped.
Nutrition
Serving: 1servingCalories: 576kcalCarbohydrates: 54gProtein: 20gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 9gCholesterol: 44mgSodium: 965mgPotassium: 614mgFiber: 4gSugar: 10gVitamin A: 2874IUVitamin C: 5mgCalcium: 57mgIron: 2mg
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