Jasmine Rice Salad

The Washington Post, July 2, 2008

• • 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.

397 calories, 18g fat, 2g saturated fat, n/a cholesterol, 94mg sodium, 53g carbohydrates, 4g dietary fiber, n/a sugar, 6g protein.