Jasmine Rice Salad with Snap Peas
Light, vibrant, and bursting with fresh flavors, this Jasmine Rice Salad with Snap Peas is the perfect harmony of texture and taste, making it an ideal choice for a refreshing side dish or a nutritious main course. Tender jasmine rice serves as the base, beautifully complemented by crisp snap peas, crunchy carrots, and sweet red bell peppers. A tangy-sweet sesame soy dressing, infused with the rich nuttiness of sesame oil and a hint of honey, ties everything together, while a sprinkle of sesame seeds adds a delightful crunch. This fast and easy recipe, with just 20 minutes of prep and simple techniques like blanching and tossing, delivers a healthy, colorful salad that’s great for meal prep, potlucks, or weeknight dinners. Perfectly vegan-friendly with just a minor tweak, it’s a versatile dish that’s sure to brighten up any table.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 cup snap peas
- 1 medium red bell pepper
- 1 large carrot
- 4 stalks green onions
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and let it cool completely.
Meanwhile, bring a small pot of water to a boil. Add the snap peas and blanch for 1 minute. Drain and transfer immediately to an ice bath to stop the cooking and preserve their color. Pat dry and slice them diagonally into bite-sized pieces.
Dice the red bell pepper into small cubes. Peel and julienne the carrot into thin strips. Slice the green onions thinly (both the white and green parts).
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, sesame seeds, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled jasmine rice, snap peas, red bell pepper, carrot, and green onions. Drizzle the dressing over the salad and toss gently to combine.
Taste and adjust the seasoning if needed. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 818 mg | 17% | |
*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.
