Wednesday, January 6, 2021

Asian Rice Salad with Matcha Ginger Dressing #FoodieExtravaganza

Happy 12th Day of Christmas.  This celebration of Epiphany is the final day of the season in our household.  The decorations and tree will be coming down tomorrow and we will start preparing for Chinese New Year.

Asian Rice Salad with Matcha Ginger Dressing

Speaking of Chinese, I made an amazing Asian Flavored Rice Salad for our Foodie Extravaganza Event this month......

I don't know how authentically Chinese this is but it is certainly delicious.  It can be used as a side dish or as a complete meal.  

Foodie Extravaganza Logo

Foodie Extravaganza is a fun group that celebrates National Food Holidays each month.  This month my friend Cam of Culinary Adventures with Camilla is hosting.  She asked that since January is National Tea Month that we share a recipe using tea as an ingredient or perhaps something you would serve up at a Tea Party.  


I had some matcha in all different flavors in my cupboard.  For this recipe I used traditional flavored matcha.  Cam is the matcha queen.  She uses matcha in all kinds of dishes and baked goods.  I decided that it was apropo to use matcha in an event that she is hosting.

Asian Rice Salad with Matcha Ginger Dressing

Wondering why I'm buttering her up so much?  I have a confession to make.  After I made and enjoyed this recipe, I began writing this post.  I went to the event page to get information and reread the details.

Here is what Cam wrote: "Let's share recipes for tea drinks, something you would serve at a tea party, or anything that uses hot tea for cooking (tea-poached fish, anyone?!). This topic is wide open! Be creative."

Well, I didn't make a tea drink nor did I used hot tea for cooking.  I guess we could stretch our imaginations and say that we could serve this at a tea party LOL.  Anyhoo.....I'm hoping that all these compliments will keep Cam from kicking me out of this party.  

Let's see what the others shared and if they are better at following directions than I.........

Asian Rice Salad with Matcha Ginger Dressing

I adapted this recipe from one found at Clean Food Dirty City.  I served it as a side dish for a dinner of Beef Pho.  I ate the leftovers for breakfast the following day.  

I think I will serve this up again when we have our Chinese New Year family dinner.  We have celebrated Chinese New Year ever since Jessica moved in with us when she was 15 years old to share with her some of her culture and traditions. That's nearly 15 years now.

Jessica's guy, Julien, is a vegetarian so this will be a perfect dish to have on the table as it is a complete entree by itself.

Asian Rice Salad with Matcha Ginger Dressing pin

My favorite part of this dish were the chickpeas that were tossed in olive oil, paprika and cayenne then baked until crispy outside and creamy inside.  I think they are amazing just as a snack.

Salad, Main Course Salad, Side Dish, Vegetarian, Rice
Salads, Entrees
Yield: 4 servings
Author: Wendy Klik
Asian Rice Salad with Matcha Ginger Dressing

Asian Rice Salad with Matcha Ginger Dressing

Brown Jasmine Rice topped with crispy spiced chickpeas, vegetables, and garlicky cashews and pistachios then drizzled with a Matcha Ginger Dressing. Perfect as a side to your Asian Dinner or as a Main Vegetarian Dish.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min


Matcha Ginger Dressing
  • 1/4 t. matcha powder
  • 1/4 t. ginger paste
  • 3 T. olive oil
  • 1 T. miso paste
  • 1 T. soy sauce
  • 1/4 t. sesame seeds
  • 2 T. canola oil
  • 1/2 c. raw cashews
  • 1/2 c. shelled pistachios
  • 3 cloves garlic, minced
  • 3 c. cooked brown jasmine rice
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 t. olive oil
  • paprika and cayenne, to taste
  • 1 lg. carrot, grated
  • 1 mini red pepper, seeded and  cut into rings
  • 1 mini yellow pepper, seeded and cut into rings
  • 8 grape tomatoes, halved


Match Ginger Dressing
  1. Whisk together all the ingredients until well blended.  Set aside.
  1. Pat the chickpeas dry with a paper towel. Toss with the olive oil, paprika and cayenne.  Spread onto a baking sheet that has been lined with parchment or a silicone mat.  Bake in a preheated 425* oven for half an hour, until crispy and browned outside.  Set aside.
  2. Heat the canola oil in a small skillet over med high heat.  Add the cashews, pistachios and garlic. Cook and stir for about 5 minutes, until cashews start to brown, making sure the garlic doesn't burn.  Remove to a paper towel lined plate to drain.
  3. Place the rice into a bowl.  Top with the carrots, peppers, tomatoes, nuts and chickpeas.   Drizzle with the Matcha Ginger Dressing and toss to serve.


Adapted from a recipe found at Clean Food Dirty City



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  1. Delicious and healthy salad, love that matcha dressing!

  2. That salad looks amazing, and that dressing!!!! I'd like to try it on all my salads.

  3. This looks absolutely delicious - wonderful flavors and textures!

  4. I would NEVER kick you out of an event I was hosting, Wendy. LOL. And I can't wait to try your recipe. It looks delicious.

    1. Thanks Cam. My NY Goal is to read directions first LOL...It will probably help in making recipes too.

  5. Delicious and filling salad. I have never used matcha in dressing, though I bake with it and make different flavored iced drinks. This is wonderful salad and will be loved in our home. My kids are totally crazy with matcha and I know for sure that this one will be made quite often in our home. Thanks for the recipe.


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