Save Recipe Print
Bibimbap Salad
Total:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Light a grill to high heat.

Combine the soy sauce, sesame oil, 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish. Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes.

Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 3 minutes per side. Remove and cut them crosswise into 1/4-inch slices. At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and cut them into thin strips.

Whisk together the rice vinegar, lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste. Add the warm, cooked rice and toss to coat. Arrange the mushrooms, zucchini, bean sprouts and carrots over the top and garnish with cilantro leaves.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Shrimp Salad

Recipe courtesy of Ina Garten

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Greek Salad

Recipe courtesy of Ina Garten

Arugula Salad

Recipe courtesy of Anne Burrell

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword