Thai Rice Salad with Lemongrass
Bright, zesty, and brimming with fresh flavors, this Thai Rice Salad with Lemongrass is a vibrant celebration of Southeast Asian cuisine. Featuring fragrant jasmine rice as its base, the dish is infused with the citrusy essence of lemongrass and packed with crisp vegetables like cucumber, carrot, and red bell pepper. Fresh herbs—cilantro, mint, and scallions—elevate its aromatic profile, while a tangy umami dressing made with fish sauce, lime juice, and a hint of red chili flakes ties everything together. Roasted peanuts add a delightful crunch, making this salad a perfect balance of taste and texture. Ready in just 35 minutes, this refreshing dish can be served chilled or at room temperature, making it an ideal choice for a light lunch, a side at dinner, or a picnic staple. Healthy, flavorful, and easy to prepare, this Thai-inspired rice salad is a must-try for lovers of bold, fresh ingredients.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 2 Lemongrass stalks
- 1 Cucumber
- 1 Carrot
- 1 Red bell pepper
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint
- 3 Scallions
- 0.5 cup Roasted peanuts
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Sesame oil
- 0.25 teaspoon Salt
Instructions
Rinse the jasmine rice in cold water until the water runs clear. Cook the rice by combining 1 cup of rice with 2 cups of water in a rice cooker or a saucepan. Once cooked, fluff the rice and let it cool completely.
While the rice cools, prepare the vegetables and herbs. Thinly slice the cucumber, julienne the carrot, and dice the red bell pepper. Chop the fresh cilantro and mint, and slice the scallions thinly.
Trim the ends of the lemongrass stalks and remove the outer layers. Finely mince the tender inner cores.
In a small bowl, whisk together the fish sauce, lime juice, sugar, red chili flakes, sesame oil, and salt to make the dressing. Adjust the seasoning as needed to suit your taste.
In a large mixing bowl, combine the cooked and cooled rice, cucumber, carrot, red bell pepper, cilantro, mint, scallions, and minced lemongrass. Toss gently to mix.
Pour the dressing over the rice salad and toss again until everything is evenly coated.
Top the salad with roasted peanuts for added crunch and flavor.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving for an extra-refreshing dish.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 831 mg | 18% | |
*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.
