Oriental Rice Salad
Bursting with fresh flavors and vibrant colors, this Oriental Rice Salad is a delightful blend of tender jasmine rice, crisp vegetables, and fragrant herbs, all brought together with a tangy-sweet soy sauce dressing. Shredded carrot, crunchy cucumber, and diced red bell pepper add refreshing texture, while green onions and cilantro provide an aromatic lift. The dressing, made with sesame oil, rice vinegar, honey, and fresh ginger, perfectly balances savory, sweet, and zesty notes, making every bite irresistible. Toasted sesame seeds garnish this wholesome salad, adding a nutty crunch that's hard to resist. Ready in just 35 minutes, this chilled salad is perfect as a light lunch, a side dish for Asian-inspired meals, or a vibrant addition to your potluck spread.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 3 cups water
- 1 large (shredded) carrot
- 1 small (diced) red bell pepper
- 1 small (diced) cucumber
- 3 stalks (sliced thinly) green onions
- 0.25 cup chopped fresh cilantro
- 3 tablespoons soy sauce
- 1.5 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Rinse the jasmine rice thoroughly under cool water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
Remove the cooked rice from heat, fluff with a fork, and let it cool to room temperature.
In a large mixing bowl, combine the shredded carrot, diced red bell pepper, diced cucumber, sliced green onions, and chopped cilantro.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced ginger, and salt and pepper to create the dressing.
Add the cooled rice to the bowl with the vegetables and herbs. Drizzle the dressing over the top, and toss gently to combine all the ingredients evenly.
Sprinkle the toasted sesame seeds over the salad and toss lightly again.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy your Oriental Rice Salad as a standalone dish or a tasty side!
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 193 mg | 4% | |
*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.
