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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

German Potato Salad

Recipe courtesy of Bobby Flay

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Mary Nolan

Fresh Corn Salad

Recipe courtesy of Ina Garten

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

French Potato Salad

Recipe courtesy of Ina Garten

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories