Zen Rice Salad

Experience the harmony of flavor and texture with this Zen Rice Salad, a vibrant fusion of fresh vegetables, fragrant jasmine rice, and a tangy-sweet sesame ginger dressing. Perfectly balanced and easily customizable, this healthy Asian-inspired salad features crisp cucumber, crunchy carrots, sweet red bell pepper, and protein-packed edamame, all brought together with the aromatic kick of cilantro and toasted sesame seeds. Ready in just 35 minutes, it’s a versatile dish that’s perfect as a light lunch, refreshing side, or even a main course for plant-based meals. Whether served chilled or at room temperature, this vegan-friendly (or honey-sweetened) salad is a nourishing way to bring zen to your table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 medium cucumber
• 1 medium carrot
• 1 red bell pepper
• 1 cup edamame (shelled, cooked)
• 3 stalks green onions
• 0.25 cup cilantro
• 2 tablespoons toasted sesame seeds
• 2 tablespoons soy sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon honey (or maple syrup for vegan option)
• 1 tablespoon lime juice
• 0.25 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 12-15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool completely.

Step 2

While the rice cools, wash and prepare the vegetables. Dice the cucumber, julienne the carrot, and chop the red bell pepper into bite-sized pieces. Slice the green onions thinly and roughly chop the cilantro leaves.

Step 3

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, honey (or maple syrup), lime juice, salt, and pepper. Set aside to allow the flavors to meld.

Step 4

In a large mixing bowl, combine the cooked and cooled rice, cucumber, carrot, red bell pepper, edamame, green onions, cilantro, and toasted sesame seeds.

Step 5

Pour the dressing over the salad and gently toss to combine, ensuring the dressing coats all the ingredients evenly. Taste and adjust seasoning if needed.

Step 6

Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving for a refreshing, cold salad. Garnish with extra sesame seeds or cilantro, if desired.

Nutrition Facts

Serving size	1433.1 grams (1433.1g)

Amount per serving	% Daily Value*
Calories	890

Total Fat 32.70g	42%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 6.00g
Cholesterol 0mg	0%
Sodium 1825mg	79%
Total Carbohydrate 121.00g	44%
Dietary Fiber 19.90g	71%
Total Sugars 21.60g
Protein 39.30g	79%

Vitamin D 0IU	0%
Calcium 422mg	32%
Iron 10mg	53%
Potassium 2004mg	43%

*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: 31.5%

Protein: 16.8%

Carbs: 51.7%