18 Delicious Rice Salad Recipes Healthy

Looking for a way to jazz up your meal prep with something light, nutritious, and bursting with flavor? You’re in luck! Our roundup of 18 Delicious Rice Salad Recipes Healthy is here to transform your ordinary rice into extraordinary dishes. Perfect for busy weeknights or lazy weekends, these recipes are a breeze to make and sure to please every palate. Let’s dive into a world of colorful, wholesome goodness!

Asian Rice Salad with Sesame Dressing

Hungry for a quick, flavorful dish? This Asian Rice Salad with Sesame Dressing is a vibrant mix of textures and tastes. Perfect for a light lunch or a side dish.

Ingredients

• For the salad:
  • 2 cups cooked jasmine rice, cooled
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro
• For the dressing:
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp grated ginger
  • 1 clove garlic, minced

Instructions

1. In a large bowl, combine cooled jasmine rice, shredded carrots, sliced cucumber, chopped green onions, and chopped cilantro.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until well blended.
3. Pour the dressing over the rice mixture. Toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Fresh and crunchy, this salad offers a delightful contrast with its creamy sesame dressing. Serve it in lettuce cups for an extra crunch or alongside grilled chicken for a hearty meal.

Mediterranean Rice Salad with Feta and Olives

Delight in a refreshing Mediterranean Rice Salad with Feta and Olives, perfect for summer picnics or a quick lunch. This dish combines fluffy rice, tangy feta, and briny olives for a satisfying meal.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup diced cucumber
  • 1/4 cup diced red bell pepper
  • 2 tbsp chopped fresh parsley
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooled white rice, feta cheese, Kalamata olives, cucumber, red bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well blended.
3. Pour the dressing over the rice mixture and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Check the seasoning and adjust with more salt, pepper, or lemon juice if needed. Tip: For a creamier texture, add an extra tablespoon of olive oil.
5. Serve chilled or at room temperature. Tip: Garnish with additional parsley and feta for an extra pop of color and flavor.

A vibrant mix of textures and flavors, this salad is as pleasing to the eye as it is to the palate. Try serving it in a hollowed-out bell pepper for an edible bowl that adds crunch.

Spicy Mexican Rice Salad with Avocado

Hungry for a dish that packs a punch? This Spicy Mexican Rice Salad with Avocado is vibrant, hearty, and ready in no time.

Ingredients

• For the rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt to taste

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rice and toast for 2 minutes, stirring constantly.
3. Add 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
5. In a large bowl, combine the cooled rice, avocado, cherry tomatoes, corn, red onion, jalapeño, and cilantro.
6. In a small bowl, whisk together lime juice, 1 tbsp olive oil, cumin, chili powder, and salt. Tip: Adjust the dressing’s acidity with more lime juice if desired.
7. Pour the dressing over the salad and toss gently to combine. Tip: Add the avocado last to prevent it from becoming mushy.

Mouthwatering and colorful, this salad offers a creamy texture from the avocado against the crunch of fresh vegetables. Serve it in a hollowed-out bell pepper for an edible bowl.

Greek Rice Salad with Lemon Herb Dressing

Make this Greek Rice Salad with Lemon Herb Dressing for a refreshing, flavorful side or main. Perfect for picnics or quick lunches, it’s packed with fresh ingredients.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup feta cheese, crumbled
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooled white rice, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined. Tip: For a smoother dressing, let it sit for 10 minutes before using.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use a folding motion to prevent the rice from becoming mushy.
4. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Tip: Stir once halfway through chilling for even flavor distribution.

Vibrant and tangy, this salad offers a delightful crunch from the vegetables and a creamy contrast from the feta. Serve it in a hollowed-out watermelon for a stunning summer presentation.

Thai Mango Rice Salad with Peanuts

This Thai Mango Rice Salad with Peanuts brings a refreshing twist to your meal with its vibrant flavors and textures.

Ingredients

• For the salad:
  • 2 cups cooked jasmine rice, cooled
  • 1 ripe mango, diced
  • 1/2 cup roasted peanuts, roughly chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp chili flakes

Instructions

1. In a large bowl, combine the cooled jasmine rice, diced mango, chopped peanuts, sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together lime juice, fish sauce, honey, and chili flakes until well blended.
3. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld together.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving for enhanced flavors.

Here, the creamy mango and crunchy peanuts create a delightful contrast. Enjoy this salad as a light lunch or a side dish at your next barbecue.

Indian Spiced Rice Salad with Yogurt Dressing

Mixing vibrant spices with cooling yogurt, this Indian Spiced Rice Salad is a refreshing twist on traditional rice dishes. Perfect for a quick lunch or a side at your next barbecue, it’s packed with flavor and texture.

Ingredients

– For the rice:
– 1 cup basmati rice
– 2 cups water
– 1/2 tsp salt
– For the dressing:
– 1 cup plain yogurt
– 1 tbsp lemon juice
– 1 tsp cumin powder
– 1/2 tsp turmeric
– Salt to taste
– For the salad:
– 1/2 cup diced cucumber
– 1/2 cup diced tomato
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
4. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and let it cool to room temperature.
5. In a small bowl, whisk together the yogurt, lemon juice, cumin powder, turmeric, and salt until smooth. Tip: For a thinner dressing, add a tablespoon of water at a time until desired consistency is reached.
6. In a large bowl, combine the cooled rice, cucumber, tomato, cilantro, and mint.
7. Pour the yogurt dressing over the rice mixture and gently toss to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Zesty and fresh, this salad offers a delightful contrast between the warm spices and cool yogurt. Serve it alongside grilled meats or enjoy it as a standalone dish for a light, satisfying meal.

California Rice Salad with Fresh Vegetables

Delight in a refreshing California Rice Salad with Fresh Vegetables, perfect for a quick lunch or a side dish. This recipe combines fluffy rice with crisp veggies for a satisfying crunch.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooled white rice, diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well blended.
3. Pour the dressing over the rice mixture and toss gently to coat all ingredients evenly. Tip: For best flavor, let the salad sit for 10 minutes before serving.
4. Serve chilled or at room temperature. Tip: For added texture, sprinkle with toasted sesame seeds or crushed peanuts.

Kick back and enjoy the vibrant flavors and textures of this salad. It’s a versatile dish that pairs well with grilled meats or stands alone as a light meal. Try serving it in a hollowed-out bell pepper for an eye-catching presentation.

Moroccan Rice Salad with Chickpeas and Raisins

Zesty and vibrant, this Moroccan Rice Salad combines fluffy grains with sweet raisins and hearty chickpeas for a dish that’s as nutritious as it is delicious. Perfect for a quick lunch or a side at your next gathering.

Ingredients

• For the salad:
  • 2 cups cooked basmati rice, cooled
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup raisins
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooled basmati rice, chickpeas, raisins, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper until well blended.
3. Pour the dressing over the rice mixture and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Check the seasoning and adjust with more salt or lemon juice if needed. Tip: For extra freshness, add a handful of arugula before serving.
5. Serve the salad at room temperature or chilled. Tip: Garnish with toasted almonds for added crunch and flavor.

Packed with textures from the chewy raisins to the creamy chickpeas, this salad is a feast for the senses. Enjoy it as a standalone meal or alongside grilled meats for a more substantial dish.

Japanese Rice Salad with Edamame and Carrots

Now, let’s dive into a refreshing Japanese Rice Salad with Edamame and Carrots. This dish is perfect for a quick lunch or a side that brings a burst of flavor and color to your table.

Ingredients

• For the salad:
  • 2 cups cooked Japanese short-grain rice, cooled
  • 1 cup shelled edamame, thawed if frozen
  • 1 cup shredded carrots
  • 2 tbsp toasted sesame seeds
• For the dressing:
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar

Instructions

1. In a large bowl, combine the cooled Japanese short-grain rice, edamame, and shredded carrots.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves.
3. Pour the dressing over the rice mixture and toss gently to combine.
4. Sprinkle the toasted sesame seeds over the salad and toss lightly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Yield a salad with a delightful mix of textures, from the chewy rice to the crunchy carrots and edamame. The dressing adds a tangy sweetness that complements the nutty sesame seeds. Serve it chilled for a refreshing summer dish or as a vibrant side to grilled meats.

Caribbean Rice Salad with Pineapple and Black Beans

Brighten up your meal with this vibrant Caribbean Rice Salad, packed with sweet pineapple and hearty black beans. It’s a refreshing twist on traditional rice dishes.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1 cup diced pineapple
  • 1 cup black beans, rinsed and drained
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped cilantro
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp ground cumin
  • Salt to taste

Instructions

1. In a large bowl, combine the cooled white rice, diced pineapple, black beans, diced red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, ground cumin, and salt until well blended.
3. Pour the dressing over the rice mixture and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted coconut flakes before serving.

Crunchy, sweet, and slightly tangy, this salad is a feast for the senses. Perfect as a standalone lunch or as a colorful side at your next barbecue.

Italian Rice Salad with Sun-Dried Tomatoes and Basil

Whip up a refreshing Italian Rice Salad with Sun-Dried Tomatoes and Basil for your next meal. This dish combines the hearty texture of rice with the vibrant flavors of sun-dried tomatoes and fresh basil.

Ingredients

• For the salad:
  • 2 cups cooked and cooled white rice
  • 1/2 cup chopped sun-dried tomatoes
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked white rice, chopped sun-dried tomatoes, and sliced basil leaves.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well blended.
3. Pour the dressing over the rice mixture. Toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Check the seasoning and adjust with more salt or pepper if needed. Tip: For an extra flavor boost, add a pinch of crushed red pepper flakes.
5. Serve chilled or at room temperature. Tip: Garnish with additional basil leaves for a fresh, colorful presentation.

Vibrant and flavorful, this salad offers a delightful contrast of textures and tastes. Perfect for picnics or as a light lunch, it pairs wonderfully with grilled meats or crusty bread.

Southwestern Rice Salad with Corn and Lime Dressing

Outstanding for summer picnics or as a hearty side, this salad combines bold flavors with a refreshing lime kick. It’s a breeze to make and packed with nutrients.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1 cup corn kernels, fresh or thawed
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine the cooked white rice, corn kernels, black beans, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Tip: For an extra crunch, add diced avocado right before serving.
6. Tip: If using fresh corn, lightly char the kernels in a dry skillet for a smoky flavor.
7. Tip: Adjust the lime juice and honey to balance the dressing’s tanginess and sweetness to your preference.

Yield a vibrant salad with a perfect mix of creamy, crunchy, and zesty elements. Serve it alongside grilled chicken or as a standalone dish for a light lunch.

French Rice Salad with Green Beans and Walnuts

Perfect for picnics or potlucks, this French Rice Salad with Green Beans and Walnuts is a refreshing, nutty delight. Packed with textures and flavors, it’s a straightforward dish that doesn’t skimp on taste.

Ingredients

• For the salad:
  • 2 cups cooked long-grain rice, cooled
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup red onion, finely diced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a pot of salted water to a boil. Add green beans and cook for 3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
2. In a large bowl, combine cooled rice, blanched green beans, walnuts, and red onion.
3. In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, salt, and pepper until emulsified.
4. Pour dressing over the rice mixture. Toss gently to combine all ingredients evenly.
5. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Great for a light lunch or side, this salad offers a crunchy contrast from the walnuts and green beans against the soft rice. Serve chilled or at room temperature for the best flavor experience.

Korean Rice Salad with Kimchi and Sesame Seeds

Perfect for a quick lunch or a side dish, this Korean Rice Salad combines the tangy crunch of kimchi with the nutty flavor of sesame seeds.

Ingredients

• For the salad:
  • 2 cups cooked short-grain rice, cooled
  • 1 cup kimchi, chopped
  • 2 tbsp sesame seeds, toasted
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 green onions, thinly sliced

Instructions

1. In a large bowl, combine the cooled rice and chopped kimchi.
2. Add sesame oil, soy sauce, and sugar to the bowl. Mix well to coat the rice evenly.
3. Sprinkle toasted sesame seeds and sliced green onions over the salad. Toss lightly.
4. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Notably, this salad offers a delightful mix of textures, from the soft rice to the crunchy kimchi. Serve it with extra kimchi on the side for an added kick.

Brazilian Rice Salad with Hearts of Palm and Lime

Now, let’s dive into a refreshing Brazilian Rice Salad with Hearts of Palm and Lime, perfect for summer gatherings.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1 cup hearts of palm, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the cooled white rice, sliced hearts of palm, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
3. Pour the dressing over the rice mixture and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Mix the salad well before serving to ensure every bite is flavorful. The combination of creamy hearts of palm and tangy lime dressing makes this dish a standout. Serve it chilled for a refreshing summer side.

Middle Eastern Rice Salad with Pomegranate and Mint

Perfect for summer picnics, this Middle Eastern Rice Salad combines fluffy rice with juicy pomegranate seeds and fresh mint for a refreshing bite.

Ingredients

• For the rice:
  • 1 cup basmati rice
  • 2 cups water
  • 1/2 tsp salt
• For the salad:
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh mint
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure even steam.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
5. In a large bowl, combine the cooked rice, pomegranate seeds, and chopped mint.
6. In a small bowl, whisk together olive oil, lemon juice, and black pepper. Tip: Adjust lemon juice for more tang if desired.
7. Pour the dressing over the rice mixture and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving.

Refreshing and vibrant, this salad offers a delightful crunch from the pomegranate seeds and a burst of freshness from the mint. Serve it alongside grilled meats or as a standalone dish for a light lunch.

Peruvian Rice Salad with Aji Amarillo Dressing

Make this vibrant Peruvian Rice Salad with Aji Amarillo Dressing for a refreshing twist on your usual salad routine. It’s packed with flavors and textures that will surprise your taste buds.

Ingredients

• For the salad:
  • 2 cups cooked white rice, cooled
  • 1 cup cooked black beans, drained and rinsed
  • 1/2 cup corn kernels, fresh or thawed if frozen
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp aji amarillo paste
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine the cooled white rice, black beans, corn kernels, red onion, and cilantro.
2. In a small bowl, whisk together the aji amarillo paste, olive oil, lime juice, honey, and salt until well blended. Tip: Adjust the aji amarillo paste to control the heat level.
3. Pour the dressing over the rice mixture and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Serve the salad chilled or at room temperature. Tip: Garnish with extra cilantro leaves for a fresh look.

Rice salad offers a delightful crunch from the vegetables and a creamy texture from the beans. The aji amarillo dressing adds a spicy, tangy kick that elevates the dish. Try serving it alongside grilled chicken or fish for a complete meal.

Vietnamese Rice Salad with Fresh Herbs and Fish Sauce Dressing

Let’s dive into a vibrant Vietnamese Rice Salad, bursting with fresh herbs and a tangy fish sauce dressing. This dish is a perfect balance of textures and flavors, ideal for a light lunch or dinner.

Ingredients

For the salad:

• 2 cups cooked jasmine rice, cooled
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts

For the dressing:

• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 minced garlic clove
• 1 small minced chili pepper

Instructions

1. In a large bowl, combine the cooled jasmine rice, shredded carrots, sliced cucumber, mint, and cilantro. Toss gently to mix.
2. In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili pepper until the sugar dissolves.
3. Pour the dressing over the rice mixture. Toss well to ensure everything is evenly coated.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Sprinkle the chopped roasted peanuts on top before serving.

Offering a crunch from the peanuts and a refreshing zest from the herbs, this salad is a delight. Serve it chilled for an extra refreshing touch on a warm day.

Conclusion

We hope these 18 delicious rice salad recipes inspire your next healthy meal! Packed with flavors and nutrients, they’re perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!