Indonesian Rice Salad with Fresh Dates
Bursting with vibrant flavors and textures, this Indonesian Rice Salad with Fresh Dates is a refreshing fusion of sweet, savory, and tangy elements that make it a standout dish. Tender jasmine rice serves as the perfect base for a medley of crunchy cucumbers, julienned carrots, and sweet red bell peppers, all brought to life by the unexpected sweetness of chopped fresh dates. A zesty homemade dressing of soy sauce, lime juice, sesame oil, and a hint of honey ties the dish together with its balanced umami and citrusy punch. Topped with roasted peanuts and fragrant cilantro, this salad is not only visually stunning but also packed with diverse flavors and nutritious ingredients. Perfect served chilled, it’s an ideal make-ahead dish for casual lunches, light dinners, or even as a unique side at a gathering. Enjoy this wholesome, culturally inspired recipe rich in fresh produce and bold Indonesian flavors!
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 10 pieces fresh dates, pitted and chopped
- 1 medium cucumber, diced
- 1 large carrot, julienned
- 1 medium red bell pepper, diced
- 3 stalks green onions, thinly sliced
- 0.25 cup roasted peanuts, roughly chopped
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 0.5 teaspoon ground chili flakes
- 0.25 teaspoon salt
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is fully cooked. Remove from heat and allow to cool completely.
In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey, ground chili flakes, and salt to make the dressing. Set aside.
In a large mixing bowl, combine the cooled rice with the chopped fresh dates, diced cucumber, julienned carrot, diced red bell pepper, and sliced green onions.
Drizzle the dressing over the rice mixture and gently toss to combine, ensuring the dressing is evenly distributed.
Sprinkle the roasted peanuts and chopped cilantro over the top. Gently fold these into the salad.
Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld together.
Serve the salad cold as a main dish or as a side. Garnish with additional cilantro or peanuts if desired.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 85.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2063 mg | 44% | |
*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.
