Thai Rice Salad with Peanut Dressing
Experience a burst of colorful flavors with this Thai Rice Salad with Peanut Dressing! Perfectly cooked jasmine rice is combined with vibrant, crisp vegetables like shredded carrots, red cabbage, diced bell peppers, and cucumbers, then tossed with a luscious, tangy peanut dressing made from creamy peanut butter, lime juice, soy sauce, and a touch of honey or maple syrup for a delightful balance of sweet and savory. Fresh cilantro and roasted peanuts add the perfect finishing touch, providing layers of freshness and crunch. This salad is easy to prepare, ready in just 40 minutes, and can be served chilled or at room temperature, making it ideal for summer gatherings, meal prep, or a light lunch. Healthy, vegan-friendly with a simple swap, and packed with Thai-inspired flavors, this dish will quickly become a favorite on your dining table!
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1 large Carrot, shredded
- 1 medium Red bell pepper, diced
- 1 medium Cucumber, diced
- 1 cup Red cabbage, shredded
- 3 stalks Green onion, sliced
- 1 cup Cilantro, chopped
- 1 cup Roasted peanuts, chopped
- 3 tablespoons Lime juice
- 0.25 cup Creamy peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 2 tablespoons Water (to adjust dressing consistency)
Instructions
Rinse the jasmine rice in cold water until the water runs clear, then combine with 2 cups of water in a medium saucepan.
Bring the water and rice to a boil over high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed. Let it cool completely.
While the rice cools, prepare the vegetables by shredding the carrot and red cabbage, and dicing the bell pepper and cucumber. Slice the green onions and chop the cilantro.
In a large mixing bowl, combine the cooled rice with the prepared vegetables, green onions, cilantro, and half of the chopped peanuts. Set aside.
To make the peanut dressing, whisk together the lime juice, peanut butter, soy sauce, honey, sesame oil, grated ginger, minced garlic, and 2 tablespoons of water in a small bowl until smooth. Adjust water to reach desired consistency.
Pour the peanut dressing over the rice mixture, then toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
Transfer the Thai rice salad to a serving platter or bowl, and garnish with the remaining chopped peanuts and additional cilantro, if desired.
Serve immediately at room temperature or refrigerate for 15-20 minutes before serving for a chilled version.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 50.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3452 mg | 73% | |
*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.
