Chinese Salad with Mini Rice and Sesame Pancakes Recipe

An Eastern salad that brings with it health and low calories. The next best thing is the taste that it boasts off, owing to the spices used. The salad is an interesting mix of rice pancakes and marinated vegetables which makes a beautiful presentation. The salad takes half an hour to prepare and by the end of it, you will be proud of that half hour.

Although a side dish, it is so good that it might take away all the attention from the main dish at the table. The recipe and complete details are in our step by step guide below.

Preparation Time: 30 minutes
Serving Size: 4 persons
Utensils: Saucepan, frying pan, mixing bowl,individual salad platters

Calories: 360
Fat: 23 g
Cholesterol: 55 mg


– 75g long-grain rice
– 200ml vegetable stock, made with a stock cube
– 1 orange
– 3 tbsp walnut oil, or groundnut or sunflower oil
– 1 tsp soy sauce
– 1/4 red cabbage, about 250g, finely shredded
– 125g walnut pieces, broken into smaller pieces if large
– 3 tbsp sesame seeds
– 1 egg, lightly beaten
– 2½ tbsp sunflower oil
– 1/2 head Chinese cabbage, about 300g, shredded
– 100g young, tender pak choi leaves, halved lengthways if large


  • 1

    Bring the stock to boil and add the rice. Bring back to boil and reduce the heat. Let the rice simmer for ten minutes or until it absorbs the stock and is tender. Tip the rice into a bowl and let it cool down.

  • 2

    Utilize the time you get while the rice is cooking. Take a large bowl and grate 1/2 tablespoon orange zest into it.  Squeeze the orange juice into the bowl. Add walnut, groundnut/sunflower oil and soy sauce into it. Season with salt and freshly ground pepper. Whisk together everything. Add the red cabbage to the bowl and toss together well to coat. Leave the cabbage to marinate in the bowl and turn to the walnuts now.

  • 3

    Take a dry frying pan and put on medium heat. Toast the walnuts on it for around three minutes, turning over both sides till they turn golden. Put them on a plate now for use in later parts of the recipe.

  • 4

    Time for the pancakes. To the cooked rice, add the sesame seeds and the whisked egg. Season and stir together. Heat sunflower oil in a pan and drop small teaspoon full of the rice mixture to make pancakes. Keep the heat medium and give each side of the pancakes around two minutes or until they turn light brown.

  • 5

    To the marinated red cabbage add the Chinese cabbage, pak choi and walnuts  and toss together well. Divide the salad among the salad platters and top up with rice and pan cakes.

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