Description
Crispy rice salad is a vibrant and refreshing dish that combines the satisfying crunch of golden-brown rice with colorful fresh vegetables. Tossed in a zesty lime dressing, it’s perfect for summer barbecues or a light lunch on warm days. This easy-to-make recipe is highly customizable, allowing you to personalize it with your favorite ingredients for an unforgettable experience.
Ingredients
Scale
- 2 cups cooked short-grain or jasmine rice
- 1 cup bell peppers, diced
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
Instructions
- 1. Prepare the Rice: Cook rice according to package instructions and let it cool completely.
- 2. Chop Vegetables: While the rice cools, dice bell peppers, cucumber, and shred carrots.
- 3. Make Dressing: In a bowl, whisk together lime juice, soy sauce, sesame oil, and honey until combined.
- 4. Combine Ingredients: In a large bowl, mix cooled rice with chopped vegetables and cilantro. Drizzle dressing over the mixture and toss gently to coat.
- 5. Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- 6. Serve: Enjoy cold as a side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg