Asian Rice Salad
A vibrant, refreshing salad that balances nutty brown rice with crunchy vegetables and a zesty ginger-soy dressing.
Ingredients
- •1.5 cups long-grain brown rice, uncooked
- •3 cups water
- •1 large red bell pepper, finely diced
- •1 cup frozen edamame, thawed
- •1/2 cup shredded carrots
- •1/4 cup thinly sliced green onions
- •1/4 cup chopped fresh cilantro
- •1/4 cup toasted sesame seeds
- •3 tablespoons soy sauce
- •2 tablespoons rice vinegar
- •1 tablespoon toasted sesame oil
- •1 tablespoon honey or agave nectar
- •1 teaspoon freshly grated ginger
- •1 clove garlic, minced
Instructions
- 1
Rinse the brown rice under cold water, then combine with 3 cups of water in a medium pot; bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender.
- 2
Remove the rice from the heat and let it sit covered for 5 minutes, then fluff with a fork and spread it on a large baking sheet to cool to room temperature.
- 3
In a small jar or bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined.
- 4
In a large mixing bowl, combine the cooled rice, diced bell pepper, thawed edamame, shredded carrots, green onions, and cilantro.
- 5
Pour the dressing over the salad and toss gently until everything is evenly coated.
- 6
Garnish with toasted sesame seeds before serving.
💡 Chef tips
- For a protein boost, add cubed firm tofu or grilled chicken breast (if serving a meat meal).
- This salad tastes even better the next day as the flavors meld, making it perfect for meal prep.
- If you prefer extra heat, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the dressing.
✅ How it should turn out
The salad should be colorful and aromatic, featuring a perfect balance of chewy rice, crisp vegetables, and a savory-sweet dressing that is both light and satisfying.