Fragrant Asian rice salad

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10 min


6 cups (1.5 L)

* PLUS Cooking time: 18 minutes
Fragrant Asian rice salad

Andreas Trauttmansdorff


  • 3 cups water
  • 1 1/2 cups long-grain white rice
  • 1 tsp salt
  • 1 lime
  • 3 garlic cloves
  • 2 tsp finely grated fresh ginger
  • 1/4 cup soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp honey
  • 1 1/2 tsp dark sesame oil
  • 2 green onions
  • 1 celery stalk
  • 1 cup frozen pea


  • Pour 3 cups (750 mL) water into a large saucepan set over high heat. Stir in rice and 1/2 tsp (2 mL) salt. Bring to a boil, then tightly cover and reduce heat to low. Simmer, covered and without stirring, until rice is tender and all liquid is absorbed, from 18 to 20 minutes. Remove from heat and let stand, covered, 5 minutes.
  • Meanwhile, squeeze 1 tbsp (15 mL) juice from lime into a large bowl. Mince garlic. Finely grate ginger. Add garlic, ginger, soy, vegetable oil, honey, sesame oil and remaining 1/2 tsp (2 mL) salt to juice in bowl. Stir until evenly mixed. Thinly slice green onions diagonally. Finely chop celery. Place both in bowl with dressing. Then add peas.
  • When rice has rested 5 minutes, stir into dressing until evenly mixed. Add more juice, if needed. Delicious warm, at room temperature or chilled. If you want to serve chilled, place warm rice mixture, uncovered, in refrigerator. As soon as it is cold, cover tightly. Salad will keep well, covered and refrigerated, up to 3 days.

Nutrition (per serving)

  • Calories
  • 130,
  • Protein
  • 2.8 g,
  • Carbohydrates
  • 22.6 g,
  • Fat
  • 3.1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 552 mg.

Our easy sesame-honey dressing infuses the warm rice with a heady fresh-ginger aroma. Bright green peas and slivers of green onions contrast beautifully with the white grains of rice.

Packed To Go

Store cold salad in a sealed plastic bag or plastic container with a tight-fitting lid.