Indonesian Rice Salad

Bright, vibrant, and bursting with Southeast Asian flair, this Indonesian Rice Salad is a refreshing twist on traditional rice dishes. Featuring fragrant jasmine rice as the base, it’s loaded with crisp, colorful vegetables like cucumber, carrots, and red cabbage, then elevated with fresh cilantro and a sprinkle of roasted peanuts for crunch. The zesty dressing, a harmonious blend of soy sauce, lime juice, fish sauce, honey, sesame oil, and garlic, ties everything together, while the optional red chili adds a touch of heat. Perfect for meal prep, potlucks, or a light yet satisfying lunch, this easy-to-make salad comes together in just 35 minutes, offering a delicious combination of bold flavors and contrasting textures that will transport your taste buds straight to Indonesia.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 2 cups Water
• 1 medium, diced Cucumber
• 1 medium, julienned Carrot
• 1 medium, diced Red bell pepper
• 1 cup, shredded Red cabbage
• 3 stalks, finely sliced Green onions
• 0.5 cup, chopped Cilantro
• 0.25 cup, roasted and roughly chopped Peanuts
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 teaspoon Fish sauce
• 1 teaspoon Honey
• 1 teaspoon Sesame oil
• 2 cloves, minced Garlic
• 1 small, finely chopped (optional) Fresh red chili

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Add the rice and 2 cups of water to a medium saucepan and bring to a boil.

Step 2

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Remove from heat and let it cool completely.

Step 3

While the rice cools, prepare the vegetables by dicing the cucumber and red bell pepper, julienning the carrot, shredding the red cabbage, and finely slicing the green onions. Chop the cilantro and set everything aside.

Step 4

In a small bowl, whisk together the soy sauce, lime juice, fish sauce, honey, sesame oil, minced garlic, and red chili (if using) to make the dressing.

Step 5

In a large mixing bowl, combine the cooled rice, prepared vegetables, cilantro, and roasted peanuts.

Step 6

Pour the dressing over the rice and vegetable mixture. Toss well to ensure everything is evenly coated with the dressing.

Step 7

Taste and adjust the seasoning as needed. Add more lime juice for tanginess, soy sauce for saltiness, or chili for extra spice.

Step 8

Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld together. Garnish with additional chopped peanuts or cilantro if desired.

Nutrition Facts

Serving size	1380.5 grams (1380.5g)

Amount per serving	% Daily Value*
Calories	835

Total Fat 33.90g	43%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 9.50g
Cholesterol 0mg	0%
Sodium 2655mg	115%
Total Carbohydrate 117.40g	43%
Dietary Fiber 13.40g	48%
Total Sugars 23.40g
Protein 24.50g	49%

Vitamin D 0IU	0%
Calcium 250mg	19%
Iron 5mg	26%
Potassium 1677mg	36%

*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.

Source of Calories

Fat: 35.0%

Protein: 11.2%

Carbs: 53.8%