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Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing

Servings: 4

This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping the carrots and daikon.


For the dressing

  • 1 medium clove garlic
  • Kosher salt
  • 2 Tbs. rice vinegar
  • 1-1/2 Tbs. gochujang
  • 1-1/2 Tbs. Asian sesame oil
  • 1 Tbs. soy sauce
  • 2 tsp. granulated sugar
  • 1/2 tsp. finely grated fresh ginger

For the salad

  • 1-3/4 cups lower-salt vegetable broth
  • 1 cup black rice
  • Kosher salt
  • 1/2 cup snap peas, trimmed
  • 1 lb. asparagus, trimmed and cut into 1-inch pieces
  • 6 to 8 oz. baked or smoked tofu, cut into cubes or strips
  • 3 oz. daikon, julienned (about 1 cup)
  • 1 large carrot, julienned (about 2 cups)
  • 2 small scallions, thinly sliced (about 1/3 cup)
  • 1 Tbs. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 1270
  • Carbohydrates (g): 53
  • Fiber (g): 7
  • Sugar (g): 8
  • Protein (g): 15


Make the dressing

  • Coarsely chop the garlic. Sprinkle with a pinch of salt, then mash to a paste with the side of a chef’s knife. In a small bowl, whisk the garlic with the vinegar, gochujang, oil, soy sauce, sugar, and ginger.

Make the salad

  • In a medium saucepan, combine the broth, rice, and 1/2 tsp. salt. Bring to a boil. Cover, reduce to a simmer, and cook until the rice is tender and the broth has been absorbed, about 30 minutes. Drain the rice, and then spread it out in a large bowl. Let cool to room temperature, about 20 minutes. (The rice can be cooked, cooled, and stored in an airtight container in the refrigerator for 4 days or frozen for up to 3 months.)
  • Fill a medium bowl with ice water. Bring a medium saucepan of well-salted water to a boil. Add the snap peas and cook until crisp-tender, 1-1/2 to 2 minutes, then transfer to the ice water. Drain and pat dry. Repeat with the asparagus.
  • Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing. Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve.


Rate or Review

Reviews (6 reviews)

  • mmmKeller | 08/21/2019

    This recipe is exploding with flavor! I usually serve it with asian style ribs and everyone loves it! I skip the tofu and add a little more of the veggies, but other than that I don't change what goes into it. I do rinse the black rice after cooking it just because it bleeds so much blackness into the carrots and daicon that they loose their nice color in the dish. And instead of boiling the veggies, I stir fry them very quickly so they don't loose their crunch but the color comes out. About 3 minutes max

  • user-343169 | 07/09/2018

    I loved this salad. I would cut down the amount of gochuyang to make it slightly less spicy. It holds up well and can be eaten several days in a row.

  • Deedee23 | 07/07/2018

    Might I add that this salad can be made into a very filling entree with the addition of rotisserie chicken slices!! (If you don't care for tofu.) YUM!

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