Chilled Rice Salad
Brighten up your table with this refreshing Chilled Rice Salad, a vibrant medley of perfectly cooked jasmine rice, crisp seasonal veggies, and a zesty homemade dressing. Featuring diced cucumber, sweet red bell pepper, juicy cherry tomatoes, and aromatic herbs like parsley and cilantro, this salad is a celebration of fresh flavors and contrasting textures. A tangy blend of lemon juice, white vinegar, and honey gives the dish a lively, citrusy kick, while optional crumbled feta and toasted almonds add creamy and nutty undertones. Quick to prepare and loaded with wholesome ingredients, this gluten-free rice salad is ideal for summer picnics, potlucks, or a light, chilled meal. Serve it as a savory side dish or a refreshing main course—either way, it’s guaranteed to be a hit!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1 small, diced red bell pepper
- 1 small, finely diced red onion
- 0.5 cup, chopped fresh parsley
- 0.25 cup, chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons honey
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup, crumbled (optional) feta cheese
- 0.25 cup, sliced (optional) toasted almonds
Instructions
Prepare the jasmine rice according to package instructions and allow it to cool completely. Spread it out on a tray to speed up cooling if necessary.
While the rice is cooling, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely dice the red onion. Chop the parsley and cilantro, and set everything aside.
In a small bowl, whisk together the olive oil, lemon juice, white vinegar, honey, ground cumin, salt, and black pepper to make the dressing. Adjust seasoning to taste if necessary.
Once the rice is fully cooled, transfer it to a large mixing bowl. Add the diced cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and cilantro.
Pour the dressing over the rice and vegetable mixture. Gently toss everything together using a large spoon or spatula until all ingredients are well-coated with the dressing.
If using, fold in the crumbled feta cheese and toasted almonds for added flavor and texture.
Chill the rice salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve cold as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 647 mg | 50% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1815 mg | 39% | |
*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.
