Indonesian Rice Salad with Orange Sesame Cilantro Dressing
Bright, refreshing, and packed with vibrant flavors, this Indonesian Rice Salad with Orange Sesame Cilantro Dressing is a feast for both the eyes and the palate. Featuring fluffy jasmine rice as the base, this salad is loaded with crisp vegetables like julienned carrots, diced red bell peppers, and crunchy cucumbers, complemented by protein-packed edamame. The star of the dish is its zesty dressing—a harmonious blend of freshly squeezed orange juice, nutty sesame oil, tangy rice vinegar, and a touch of honey, infused with garlic and ginger for a burst of aromatic depth. Finished with a sprinkle of toasted sesame seeds and fresh cilantro, this versatile dish is perfect as a light side, a satisfying main, or a chilled potluck favorite. Ready in under 40 minutes, it’s the ideal healthy recipe for anyone craving bold, Asian-inspired flavors.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 2 medium-sized Carrot
- 1 medium-sized Red bell pepper
- 1 medium-sized Cucumber
- 1 cup Edamame, shelled
- 3 stalks Green onion
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Sesame seeds, toasted
- 0.25 cup Orange juice, freshly squeezed
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil over medium heat, cover, and reduce the heat to low. Simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool completely.
While the rice is cooking and cooling, prepare the vegetables. Peel and julienne the carrots. Dice the red bell pepper, cucumber, and green onions. Set everything aside.
Blanch the shelled edamame in boiling water for 2 minutes, then drain and rinse under cold water to stop the cooking process.
In a small mixing bowl, make the dressing by whisking together the orange juice, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, salt, and black pepper.
Once the rice has cooled, transfer it to a large mixing bowl. Add the carrots, red bell pepper, cucumber, edamame, and green onions. Gently toss to combine.
Pour the dressing over the rice and vegetables. Add the fresh cilantro leaves and toasted sesame seeds. Toss gently until everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the salad to a serving platter or bowl and garnish with extra cilantro leaves and sesame seeds, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 28.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2488 mg | 53% | |
*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.
