This Asian ham and rice salad with persimmon and pomegranate makes a great side dish for festive table on holidays – including Thanksgiving, Christmas, or New Year dinner party. The vibrant colors will bring up the appetite.

Festive Asian Style Ham and Rice Salad includes persimmon and pomegranate.

When it comes to the holiday season, food becomes the main focus on many occasions. There are many parties to attend, or parties to host. Gathering with loved ones and sharing food that has been made with love brings a precious memory in our hearts.

Preparing the food for a holiday gathering shouldn’t make you slave away in the kitchen, though. In fact, it should be direct and stress-free so that you can spend more time enjoying the spirit of holiday with your family and friends.

Festive Ham and Rice Salad for Holiday

Whether you are hosting the parties or attending the parties, we wanted to share a savory salad recipe that everyone can enjoy: the festive Asian style ham and rice salad! It is direct and short to fix. This will be a great side dish salad for a Thanksgiving, Christmas, or New Year dinner parties. It is wonderful to bring as a potluck dish since it travels so well.

If you have leftover ham from holiday meal, this salad will be the rescue. You can make it ahead of time, too. The Asian style dressing binds the ham, rice and the winter fruits so nicely.

We used uncured ham for this recipe. It was juicy, tender, not overly salty like other hams.

Unfussy Asian Salad Dressing

pineapple juice
lemon juice
rice wine vinegar
sesame oil
honey
dried minced onion
toasted sesame seeds

The pineapple dressing is unfussy. Just whisk all the dressing ingredients in a small mixing bowl. Drizzle the dressing over the salad, and toss together. You can serve immediately or chill in the fridge for 1-2 hours.

What’s in the Salad?

steamed Jasmin rice
ham
persimmon
pomegranate seeds
sunflower seeds (optional)

The vibrant colors and the sweetness of winter fruits will make this salad steady side dish for holiday feast. You can add a little bit of fresh red chili if you want a slight heat to the salad. Toasted nut of seeds, such as pecan or sunflower seeds, would make the salad better.

You can make this salad ahead of time and chill in the refrigerator up to 1 day.

Other Holiday Recipes

Yield: 8
Prep: 20 minutes
Total: 10 minutes

Ingredients

1 lb Hatfield’s uncured ham, cubed
2 cup steamed rice
3 green onions, chopped
2 persimmon, peeled, cored, and chopped
1 pomegranate, seeded
1 red chili, seeded and minced (optional)
3 tablespoon roasted sunflower seeds

For the dressing:

3 tablespoon pineapple juice
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon dried minced onion
1 tablespoon toasted sesame seeds
2 pinch salt

Method

To make dressing, whisk all the dressing ingredients in a jar.
In a large bowl, combine ham, rice, green onion, fruits, and red chili (if using). Drizzle with dressing and toss together. Sprinkle with toasted pecans or sunflower seeds on top. Serve immediately or chill for 1-2 hours.