Description
A vibrant and crunchy salad bursting with fresh veggies and a zesty dressing – perfect for light meals, potlucks, or a refreshing side dish.
Ingredients
Scale
- 4 cups cooked and cooled jasmine rice
- 1 cup diced bell peppers (red, yellow, green)
- 1 cup chopped cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro (or basil)
- 3 tablespoons olive oil or 1 teaspoon sesame oil
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooled jasmine rice with bell peppers, cucumbers, cherry tomatoes, and red onion.
- Whisk olive oil, lime juice, salt, and pepper in a small bowl. Pour over the rice mixture and toss gently until evenly coated.
- Top with chopped cilantro just before serving for a burst of flavor and color.
Notes
Use well-chilled rice to ensure a crisp texture. Add grilled chicken or chickpeas for extra protein, and toasted sesame seeds for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy rice, rice salad, fresh vegetables, summer salad, light meal