Chinese Rice Salad
Bright, refreshing, and packed with bold flavors, this Chinese Rice Salad is a delicious fusion of textures and tastes that’s perfect for any occasion. Featuring tender jasmine rice, crisp vegetables like carrots, cucumbers, and red bell peppers, and a tangy-sweet sesame-ginger dressing, this vibrant dish is a healthy and satisfying choice. Finished with toasted sesame seeds and fresh cilantro for a fragrant touch, this salad delivers both balance and depth. Ready in just 35 minutes, it’s a versatile recipe that can be served as a light main course or a chilled side dish for grilled meats. Whether you’re hosting a summer picnic or craving a quick Asian-inspired meal, this easy Chinese Rice Salad will delight your taste buds!
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1 medium, grated Carrot
- 1 small, diced Red bell pepper
- 0.5 medium, diced Cucumber
- 2 stalks, thinly sliced Green onions
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon, grated Fresh ginger
- 1 tablespoon, toasted Sesame seeds
- 2 tablespoons, chopped Fresh cilantro
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and the water is absorbed.
Remove the rice from the heat, fluff with a fork, and transfer to a large bowl. Let it cool to room temperature.
While the rice is cooling, prepare the vegetables. Grate the carrot, dice the red bell pepper, and cucumber, and thinly slice the green onions.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, salt, and black pepper to make the dressing.
Add the grated carrot, diced red bell pepper, diced cucumber, and sliced green onions to the cooled rice. Mix gently to combine.
Pour the dressing over the rice and vegetable mixture. Toss well to coat everything evenly.
Sprinkle the toasted sesame seeds and chopped cilantro over the salad, folding them in gently.
Cover the bowl with plastic wrap and refrigerate the salad for at least 20 minutes to let the flavors meld together.
Serve chilled. This salad pairs well with grilled chicken or as a standalone dish.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 219 mg | 5% | |
*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.
