Description
A simple and refreshing crispy rice salad with fresh vegetables and a light dressing.
Ingredients
Scale
- 2 cups cooked rice, cooled
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 carrot, grated
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
Instructions
- In a large bowl, combine the cooled rice, cucumber, bell pepper, carrot, green onions, and cilantro.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes.
- Pour the dressing over the rice mixture and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours for flavors to meld.
Notes
- Use day-old rice for better texture.
- Adjust spice level by adding more or less red pepper flakes.
- Add protein like grilled chicken or tofu for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg