Go Back

Crunchy Asian Rice Salad

A vibrant and delicious dish that combines crunchy textures with refreshing flavors, perfect for meal planning and appealing to the entire family.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 cups Cooked Jasmine Rice (chilled) Use brown rice for added fiber.
  • 2 cups Red Cabbage (thinly sliced) Napa cabbage works well, too.
  • 1 cup Carrots (shredded or julienned) Choose colorful carrots for more vibrancy.
  • 1 cup Shelled Edamame (cooked) Substitute with chickpeas for a different twist.
  • 1/2 cup Green Onions (sliced) Chives can be a great alternative.
  • 1/2 cup Sliced Almonds or Cashews (toasted) Sunflower seeds are a nut-free option.
Dressing Ingredients
  • 1/4 cup Rice Vinegar Apple cider vinegar can be used instead.
  • 3 tablespoons Low-Sodium Soy Sauce Tamari works for gluten-free diets.
  • 2 tablespoons Toasted Sesame Oil Canola oil is a milder substitute.
  • 1 tablespoon Honey or Maple Syrup Agave syrup is also suitable.
  • 1 teaspoon Fresh Ginger (grated) Use ground ginger in a pinch.
  • 1 clove Fresh Garlic (minced) Garlic powder can work as a substitute.

Method
 

Preparation
  1. Follow package instructions to cook the jasmine rice. Once done, spread the rice onto a large baking sheet and refrigerate for at least 30 minutes for it to chill properly.
  2. While the rice chills, thinly slice the red cabbage, shred the carrots, and slice the green onions. If using frozen edamame, thaw it quickly in warm water for smoother incorporation.
Make the Dressing
  1. In a small glass jar or bowl, combine rice vinegar, low-sodium soy sauce, toasted sesame oil, honey (or maple syrup), grated ginger, and minced garlic. Shake or whisk until well incorporated.
Toast the Almonds
  1. In a small dry skillet over medium heat, toast your sliced almonds for 2-3 minutes until golden brown. Keep an eye on them to prevent burning.
Combine Ingredients
  1. In a large bowl, bring together the chilled jasmine rice, cabbage, carrots, edamame, and green onions. Pour the prepared dressing over the mixture and toss well to coat everything evenly.
  2. Just before serving, gently fold in the toasted almonds for an added crunch that everyone will love.

Notes

Not chilling the rice leads to a less than perfect texture; chill it to keep the salad fresh. Avoid overcooking the edamame, and dress the salad only right before serving to maintain the crunch. Pre-chop ingredients for quicker assembly, and consider making a double batch for leftovers.