Asian Rice Salad
A vibrant and refreshing grain salad packed with crunchy vegetables, fragrant herbs, and a zesty sesame-ginger dressing.
Ingredients
- •1.5 cups jasmine rice (300g)
- •2.5 cups water (600ml)
- •1 cup edamame beans, shelled and cooked (150g)
- •1 red bell pepper, finely diced
- •1 cup shredded purple cabbage (80g)
- •3 green onions, thinly sliced
- •0.5 cup fresh cilantro, chopped
- •0.25 cup fresh mint leaves, chopped
- •0.25 cup roasted peanuts, chopped
- •3 tablespoons olive oil
- •2 tablespoons toasted sesame oil
- •3 tablespoons soy sauce
- •2 tablespoons rice vinegar
- •1 tablespoon honey
- •1 clove garlic, minced
- •1 teaspoon fresh ginger, grated
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
- 2
Combine the rice and water in a medium saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 18 minutes.
- 3
Remove the rice from heat and let it steam covered for 10 minutes, then fluff with a fork and spread it on a baking sheet to cool completely.
- 4
In a small bowl, whisk together the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to create the dressing.
- 5
In a large mixing bowl, combine the cooled rice, cooked edamame, diced red bell pepper, shredded purple cabbage, green onions, cilantro, and mint.
- 6
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- 7
Garnish the top with chopped roasted peanuts just before serving for an extra crunch.
💡 Chef tips
- You can substitute jasmine rice with brown rice or quinoa for a whole-grain boost.
- This salad can be made up to a day in advance, but keep the dressing and peanuts separate until just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished salad should look colorful with bright greens and reds, smell fragrant with toasted sesame and herbs, and taste savory, tangy, and refreshingly crunchy.