Balinese Rice Salad
Transport your taste buds to the tropical paradise of Bali with this vibrant and refreshing Balinese Rice Salad. Featuring fluffy jasmine rice cooked with creamy coconut milk, this dish is a symphony of colors and textures, combining crisp julienned carrots, crunchy red cabbage, and juicy bell peppers with the zesty brightness of lime and ginger. Tossed in a savory-sweet sesame soy dressing with a hint of heat from optional red chili, and garnished with fresh cilantro, green onion, and roasted peanuts, this salad is bursting with fresh, aromatic flavors. Perfect as a light main course or a flavorful side dish, it’s easily customizable and can be served chilled for an extra refreshing kick. Ready in just 35 minutes, this one-bowl wonder is a must-try for fans of healthy, Asian-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 0.5 cup coconut milk
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 0.5 medium cucumber, diced
- 1 cup red cabbage, shredded
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onion, thinly sliced
- 2 tablespoons roasted peanuts, chopped
- 2 tablespoons soy sauce
- 1 medium lime, juiced
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon fresh ginger, grated
- 0.5 medium red chili (optional), finely chopped
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, and coconut milk. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
Remove the cooked rice from the heat and let it cool completely.
While the rice is cooling, prepare the vegetables. Julienne the carrot, thinly slice the red bell pepper, dice the cucumber, and shred the red cabbage.
In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey, grated ginger, and red chili (if using) to create the dressing.
Once the rice is cool, transfer it to a large mixing bowl.
Add the prepared vegetables (carrot, red bell pepper, cucumber, red cabbage) to the rice.
Pour the dressing over the salad and gently toss to combine, ensuring the rice and vegetables are evenly coated.
Stir in the chopped cilantro and green onion.
Transfer the salad to a serving platter or individual plates and sprinkle with chopped roasted peanuts for garnish.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 30.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
