Asian Rice Salad
A vibrant, refreshing, and protein-packed salad that balances nutty rice with crunchy vegetables and a zesty ginger-soy dressing.
Ingredients
- •1.5 cups jasmine or long-grain white rice
- •2.5 cups water
- •1 cup edamame, shelled and thawed
- •1 large red bell pepper, finely diced
- •1 cup shredded carrots
- •3 scallions, thinly sliced
- •1/2 cup fresh cilantro, chopped
- •1/4 cup roasted peanuts, crushed
- •3 tablespoons soy sauce
- •2 tablespoons rice vinegar
- •1 tablespoon toasted sesame oil
- •1 tablespoon honey
- •1 teaspoon fresh ginger, grated
- •1 clove garlic, minced
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then combine with 2.5 cups of water in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes or until water is absorbed.
- 2
Remove the rice from the heat and let it sit, covered, for 5 minutes before fluffing with a fork. Spread the rice onto a large baking sheet to cool to room temperature.
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the dressing.
- 4
In a large mixing bowl, combine the cooled rice, edamame, red bell pepper, shredded carrots, scallions, and cilantro.
- 5
Pour the dressing over the salad and toss gently until everything is evenly coated.
- 6
Top with the crushed peanuts just before serving to maintain their crunch.
💡 Chef tips
- For a heartier meal, add diced rotisserie chicken or grilled shrimp to the salad.
- You can make this salad up to 24 hours in advance, but keep the dressing and peanuts separate until just before serving to keep the vegetables crisp.
- If you prefer a spicy kick, add a teaspoon of chili garlic sauce or sriracha to the dressing.
✅ How it should turn out
The finished salad is a colorful medley with a perfect balance of chewy rice, crisp vegetables, and a savory, aromatic dressing that smells of toasted sesame and fresh ginger.