Cold Orzo Salad
Our Cold Orzo Salad with Sesame is delicious, simple and easy to throw together, making it the perfect side dish to go with just about anything. We take whole-wheat orzo pasta and coat it with an easy sesame and lime vinaigrette and then toss everything with shredded cabbage, cilantro, and green onions.
Servings 6 people
- 1 1/2 cups whole-wheat orzo
- 1 1/2 cups shredded red cabbage
- 4 green onion sliced, about a heaping 1/4 cup
- 1 cup cilantro, chopped (it should be about 1/4 cup after it's been chopped)
- 3 tbsp lime juice
- 2 tsp rice vinegar
- 1 1/2 tsp dijon mustard
- 1 tbsp honey
- 1/4 tsp ground ginger
- 1 tbsp + 2 tsp sesame oil
- 1 tbsp olive oil
- 3/4 tsp kosher salt, divided
- 1 tbsp toasted sesame seeds
Bring a large pot of water to a rolling boil. Season with salt. Cook orzo according to package directions. Make sure to take it out when it's aldente/still has a slight bite to it. Drain and rinse under cold water.
While the pasta cooks, slice the cabbage and chop the cilantro and green onion.
Also while the pasta cooks, make the dressing. Add lime juice, rice vinegar, honey, dijon, ginger, and ginger to a large serving bowl. Whisk together. Slowly whisk in sesame and olive oil. Add 1/4 teaspoon salt. Whisk. Season to taste with salt and pepper.
Once the orzo has cooked, add the orzo, cabbage, green onion, and 1/2 teaspoon salt to the serving bowl with the dressing. Toss until everything is coated. Add the cilantro and sesame seeds. Toss again. Season with salt and pepper - honey and dijon if desired.
Serving: 1serving | Calories: 213kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 189mg | Fiber: 2g | Sugar: 5g | Vitamin A: 508IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 1mg