Jasmine Rice Salad with Fresh Ginger Dressing
Elevate your salad game with this vibrant and refreshing Jasmine Rice Salad with Fresh Ginger Dressing! This recipe combines the fragrant, fluffy texture of jasmine rice with a colorful medley of crisp vegetables like red bell pepper, cucumber, and grated carrot. Tossed in a zesty dressing made with freshly grated ginger, soy sauce, sesame oil, and a hint of honey, this salad bursts with tangy, savory-sweet flavors. Fresh cilantro and toasted sesame seeds add a bold herbal and nutty finish, while a quick chill in the fridge allows the flavors to harmonize beautifully. Perfect as a light main dish or a versatile side, this easy 30-minute recipe is a nutritious addition to your meal rotation. Ideal for meal prep, picnics, or pairing with grilled proteins, this jasmine rice salad is a satisfying crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 1 large Carrot, grated
- 3 stalks Green onions, thinly sliced
- 0.5 cup Cilantro, chopped
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1.5 tablespoons Lime juice
- 1 teaspoon Honey
- 1 tablespoon Sesame seeds, toasted
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy.
In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the rice is cooked and the water is absorbed. Remove from heat and let cool completely.
While the rice cools, prepare the vegetables. Dice the red bell pepper and cucumber, grate the carrot, and thinly slice the green onions. Chop the cilantro and set everything aside in a large mixing bowl.
In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, sesame oil, lime juice, and honey. Adjust seasoning with salt and black pepper to taste.
Once the jasmine rice has cooled, add it to the large mixing bowl with the prepared vegetables and cilantro.
Pour the fresh ginger dressing over the rice and vegetables. Toss gently to coat everything evenly.
Sprinkle the toasted sesame seeds over the top of the salad for added texture and flavor.
Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to meld together.
Serve the Jasmine Rice Salad as a main dish or as a side alongside grilled chicken, fish, or tofu.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1516 mg | 32% | |
*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.
