Oriental Summer Rice Salad
Bright, fresh, and bursting with flavor, this Oriental Summer Rice Salad is the ultimate warm-weather dish that combines vibrant vegetables, tender jasmine rice, and a zesty sesame-ginger dressing. Packed with crunchy cucumbers, sweet bell peppers, protein-rich edamame, and toasted cashews, this salad delivers both nutrition and irresistible texture. Fragrant cilantro and scallions elevate the dish, while the soy sauce and rice vinegar dressing tie everything together with a perfect balance of umami and tang. Ready in just 35 minutes, this chilled rice salad is perfect as a light lunch, a side dish for grilled meats, or a potluck favorite. Serve it cold or at room temperature for a refreshing, healthy meal that’s as visually appealing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 3 cups water
- 1 medium cucumber
- 1 medium carrot
- 1 medium red bell pepper
- 1 cup edamame (shelled)
- 4 stalks scallions (green onions)
- 0.5 cup fresh cilantro
- 1 tablespoon toasted sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon fresh ginger (grated)
- 1 clove garlic (minced)
- 0.5 cup cashews (toasted)
Instructions
Rinse the jasmine rice thoroughly under cold water to remove excess starch.
In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is cooked and the water is absorbed.
Remove the cooked rice from heat and let it cool completely. Fluff with a fork to separate the grains.
While the rice cools, prepare the vegetables. Dice the cucumber, shred the carrot, and chop the red bell pepper into small bite-sized pieces.
Cook the shelled edamame according to package instructions and set aside to cool.
Thinly slice the scallions and roughly chop the fresh cilantro.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the cooled rice, cucumber, shredded carrot, red bell pepper, edamame, and scallions.
Pour the dressing over the rice mixture and gently toss until evenly coated.
Fold in the cilantro, toasted sesame seeds, and toasted cashews just before serving.
Serve the Oriental Summer Rice Salad chilled or at room temperature for a light and flavorful meal.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 25.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2456 mg | 52% | |
*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.
