Exotic Asian Rice Salad
Bursting with vibrant colors, bold flavors, and refreshing textures, this Exotic Asian Rice Salad is the ultimate fusion dish that's perfect for any occasion. Made with fragrant jasmine rice as a base, this salad is elevated with a delightful mix of crisp carrots, crunchy cucumbers, sweet red bell peppers, and protein-packed edamame. The zesty dressing, a harmonious blend of soy sauce, rice vinegar, sesame oil, garlic, ginger, and honey, adds a savory-sweet kick that ties everything together. Topped with toasted sesame seeds, fresh cilantro, and optional crushed peanuts, this salad is a satisfying mix of textures and flavors in every bite. Quick to prepare in under 40 minutes, this Asian-inspired rice salad is ideal for meal prep, a light lunch, or a side dish to complement your favorite main courses. Serve it chilled or at room temperature for an irresistible dish that's as healthy as it is delicious!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 Carrot (shredded)
- 1 Cucumber (diced)
- 1 Red bell pepper (diced)
- 1 cup Edamame (shelled, cooked)
- 3 Scallions (chopped)
- 1 cup Cilantro (chopped)
- 2 teaspoons Toasted sesame seeds
- 2 tablespoons Crushed peanuts (optional)
Instructions
Rinse the jasmine rice under cold water to remove excess starch. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed. Remove from heat and let cool completely.
In a small bowl, prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger.
In a large mixing bowl, combine the cooled jasmine rice, shredded carrot, diced cucumber, diced red bell pepper, cooked edamame, chopped scallions, and cilantro.
Pour the dressing over the rice and vegetables, then gently toss to coat evenly.
Sprinkle the toasted sesame seeds and optional crushed peanuts over the salad for added texture and flavor.
Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Enjoy chilled or at room temperature.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 581 mg | 12% | |
*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.
