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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the jasmine rice thoroughly under cold water to remove excess starch.

Step 2

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.

Step 3

Remove the cooked rice from heat and let it cool completely. Fluff with a fork to separate the grains.

Step 4

While the rice cools, prepare the vegetables. Dice the cucumber, shred the carrot, and chop the red bell pepper into small bite-sized pieces.

Step 5

Cook the shelled edamame according to package instructions and set aside to cool.

Step 6

Thinly slice the scallions and roughly chop the fresh cilantro.

Step 7

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the dressing.

Step 8

In a large mixing bowl, combine the cooled rice, cucumber, shredded carrot, red bell pepper, edamame, and scallions.

Step 9

Pour the dressing over the rice mixture and gently toss until evenly coated.

Step 10

Fold in the cilantro, toasted sesame seeds, and toasted cashews just before serving.

Step 11

Serve the Oriental Summer Rice Salad chilled or at room temperature for a light and flavorful meal.

Nutrition Facts

Serving size	1809.1 grams (1809.1g)

Amount per serving	% Daily Value*
Calories	1396

Total Fat 62.10g	80%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 6.00g
Cholesterol 0mg	0%
Sodium 2029mg	88%
Total Carbohydrate 171.00g	62%
Dietary Fiber 21.50g	77%
Total Sugars 25.60g
Protein 54.80g	110%

Vitamin D 0IU	0%
Calcium 397mg	31%
Iron 14mg	76%
Potassium 2457mg	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.

Source of Calories

Fat: 38.2%

Protein: 15.0%

Carbs: 46.8%