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Jasmine Rice Salad

The Washington Post, July 2, 2008

$20 Picnic for Two

  • Course: Side Dish

Summary:

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

2 servings

Ingredients:

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 tablespoon finely chopped cilantro leaves, for garnish

Directions:

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.

Recipe Source:

From executive chef Carla Hall of Alchemy Caterers in Wheaton.

Tested by Pam Kendrick for The Washington Post.
E-mail the Food Section with recipe questions.
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Nutrition Facts
Information per serving
Calories: 397
% Daily Values*
Total Fat: 18g 28
Saturated Fat: 2g 10
Cholesterol: n/a 0
Sodium: 94mg4
Total Carbohydrates: 53g 18
Dietary Fiber: 4g 16
Sugar: n/a
Protein: 6g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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