Jasmine Rice Salad 2.000
$20 Picnic for Two Jul 2, 2008

Here's the perfect picnic version of an Asian side dish. It can be prepared and refrigerated up to 1 day ahead.

Servings: 2
  • For the dressing
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons packed dark brown sugar
  • 1 teaspoon fish sauce (optional)
  • 1 1/2 teaspoons chili sauce with garlic, such as Tuong Ot Toi Viet Nam brand
  • 1/2 teaspoon low-sodium soy sauce
  • Finely grated zest and juice from 1/2 large lime (about 1 teaspoon zest and 1 tablespoon of juice)
  • 2 1/2 tablespoons vegetable oil
  • For the salad
  • 2 cups cooked jasmine rice
  • 6 scallions, white and light-green parts, cut crosswise into 1/4-inch dice
  • 1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
  • 1 to 2 tablespoons finely chopped cilantro leaves, for garnish

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For the dressing: Whisk together the rice wine vinegar, dark brown sugar, fish sauce (if using), chili-garlic sauce, soy sauce, lime zest and juice, and oil in a large measuring cup.

Combine the rice and vegetables in a medium container. Add the dressing and toss to mix well. Cover and refrigerate until ready to use (up to 1 day in advance).

Just before serving (or packing for a picnic), sprinkle the cilantro on the top.

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Recipe Source

From executive chef Carla Hall of Alchemy Caterers in Wheaton.

Tested by Pam Kendrick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.