Crunchy Rice Salad
Light, vibrant, and packed with irresistible textures, this Crunchy Rice Salad is the perfect recipe to elevate your mealtime routine. Featuring tender jasmine rice as a base, this salad bursts with color and crunch from fresh veggies like diced red bell pepper, shredded carrots, and crisp cucumber. Toasted almonds and sesame seeds add a nutty, satisfying bite, all brought together by a zesty homemade soy-ginger dressing that offers the perfect balance of savory and sweet. Finished with fresh cilantro for a pop of herbaceous flavor, this dish is ideal as a refreshing side or a light lunch. Quick to prepare and brimming with wholesome ingredients, this rice salad is as nutritious as it is delicious—perfect for meal prep or summer gatherings.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1 teaspoon Salt
- 1 medium Red bell pepper
- 1 large Carrot
- 3 stalks Green onion
- 1 small Cucumber
- 0.5 cup Toasted almonds
- 2 tablespoons Sesame seeds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 teaspoon Fresh ginger
- 1 clove Garlic
- 0.25 cup Fresh cilantro
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then combine it with 2 cups of water and 1 teaspoon of salt in a medium saucepan.
Bring the rice to a boil, reduce the heat to low, cover, and simmer for about 12-15 minutes or until the water is absorbed and the rice is tender.
Once cooked, spread the rice out on a baking sheet to cool completely and achieve a slightly dry texture for the salad.
While the rice cools, dice the red bell pepper, peel and shred the carrot, slice the green onions thinly, and dice the cucumber into small pieces.
Toast the almonds in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Set them aside to cool.
Toast the sesame seeds in the same skillet for 1-2 minutes, stirring constantly, until lightly browned and fragrant. Set aside.
Make the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, freshly grated ginger, and a finely minced garlic clove in a small bowl.
In a large mixing bowl, combine the cooled rice, diced red bell pepper, shredded carrot, green onions, cucumber, toasted almonds, and sesame seeds.
Pour the dressing over the salad and toss everything together until evenly coated.
Chop the fresh cilantro and sprinkle it over the salad for garnish. Serve immediately or chill in the refrigerator for 20 minutes before serving for a more refreshing taste.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1443 mg | 31% | |
*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.
