Indonesian Rice Salad
Bright, vibrant, and bursting with Southeast Asian flair, this Indonesian Rice Salad is a refreshing twist on traditional rice dishes. Featuring fragrant jasmine rice as the base, it’s loaded with crisp, colorful vegetables like cucumber, carrots, and red cabbage, then elevated with fresh cilantro and a sprinkle of roasted peanuts for crunch. The zesty dressing, a harmonious blend of soy sauce, lime juice, fish sauce, honey, sesame oil, and garlic, ties everything together, while the optional red chili adds a touch of heat. Perfect for meal prep, potlucks, or a light yet satisfying lunch, this easy-to-make salad comes together in just 35 minutes, offering a delicious combination of bold flavors and contrasting textures that will transport your taste buds straight to Indonesia.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1 medium, diced Cucumber
- 1 medium, julienned Carrot
- 1 medium, diced Red bell pepper
- 1 cup, shredded Red cabbage
- 3 stalks, finely sliced Green onions
- 0.5 cup, chopped Cilantro
- 0.25 cup, roasted and roughly chopped Peanuts
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Fish sauce
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
- 2 cloves, minced Garlic
- 1 small, finely chopped (optional) Fresh red chili
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Add the rice and 2 cups of water to a medium saucepan and bring to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it cool completely.
While the rice cools, prepare the vegetables by dicing the cucumber and red bell pepper, julienning the carrot, shredding the red cabbage, and finely slicing the green onions. Chop the cilantro and set everything aside.
In a small bowl, whisk together the soy sauce, lime juice, fish sauce, honey, sesame oil, minced garlic, and red chili (if using) to make the dressing.
In a large mixing bowl, combine the cooled rice, prepared vegetables, cilantro, and roasted peanuts.
Pour the dressing over the rice and vegetable mixture. Toss well to ensure everything is evenly coated with the dressing.
Taste and adjust the seasoning as needed. Add more lime juice for tanginess, soy sauce for saltiness, or chili for extra spice.
Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld together. Garnish with additional chopped peanuts or cilantro if desired.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 432 mg | 9% | |
*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.
