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 or long-grain white rice (uncooked)
- •2.5 cups water or low-sodium chicken broth
- •1 cup edamame beans (shelled, thawed if frozen)
- •1 medium red bell pepper, finely diced
- •1 cup shredded purple cabbage
- •3 green onions, thinly sliced
- •0.5 cup fresh cilantro, chopped
- •0.25 cup fresh mint leaves, chopped
- •0.25 cup roasted peanuts or cashews, roughly chopped
- •2 tablespoons toasted sesame seeds
- •3 tablespoons low-sodium soy sauce or tamari
- •2 tablespoons rice vinegar
- •1 tablespoon toasted sesame oil
- •1 tablespoon honey or maple syrup
- •1 clove garlic, minced
- •1 teaspoon fresh ginger, grated
- •1 tablespoon neutral oil (like canola or grapeseed)
- •0.25 teaspoon red pepper flakes (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer until the water runs clear. Combine the rice and water (or broth) in a medium saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let it steam covered for 10 minutes, then fluff with a fork and let cool to room temperature.
- 2
Cook the edamame in boiling water for 3 minutes, then drain and rinse under cold water to stop the cooking and preserve their bright green color.
- 3
In a small glass jar or bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, minced garlic, grated ginger, neutral oil, and red pepper flakes until well emulsified.
- 4
In a large mixing bowl, combine the cooled rice, edamame, diced red bell pepper, shredded purple cabbage, green onions, cilantro, and mint.
- 5
Pour the dressing over the salad and toss gently until all the ingredients are evenly coated and combined.
- 6
Transfer the salad to a serving platter and garnish generously with the chopped peanuts and toasted sesame seeds right before serving.
💡 Chef tips
- For the best texture, cook the rice a few hours ahead and chill it in the refrigerator so the grains stay separate and don't get mushy.
- You can easily make this salad a complete meal by adding diced grilled chicken, baked tofu, or cooked shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though it is best to add the nuts and herbs just before serving to maintain maximum crunch.
✅ How it should turn out
The finished salad is a colorful mix of tender grains and crisp vegetables, smelling of toasted sesame and fresh herbs with a bright, savory, and tangy flavor profile.