Jasmine Rice Salad With Fresh Ginger Dressing

Total Time
35mins
Prep 15 mins
Cook 20 mins

A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.

Ingredients Nutrition

  • 1 jasmine tea bag
  • 1 cup jasmine rice
  • 1 cup fresh green peas (frozen can be used-thawed to room temperature)
  • 1 large carrot, thinly sliced
  • Dressing

  • 3 tablespoons vegetable oil (more or less)
  • 2 tablespoons regular sesame oil
  • 13 cup rice vinegar
  • 1 12 teaspoons freshly grated fresh ginger, to taste (NOT dried ginger)

Directions

  1. Steep the tea bag in 2 cups of boiling water for 4-5 minutes in sauce pan. Discard tea bag, bring water to boil, and add the jasmine rice.
  2. Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
  3. Remove rice from pan and allow to cool.
  4. Microwave or steam the green peas just until tender. Drain and rinse with cold water to stop cooking process. Once cooled, toss with the carrots and cooled rice.
  5. *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
  6. Serve chilled or at room temperature.
  7. *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.
Most Helpful

Very clever cooking jasmine rice in jasmine tea! I only have loose leaf jasmine, so I steeped it in a 2c measuring glass then strained it into the saucepan. Proportions are spot on. The peas I thought I had in the freezer were not there, so I chopped up some scallions. It worked. The dressing is extra special with the fresh ginger. I absolutley LOVE this dish. THE PICKY ONE said there were too many carrots. *sigh* Made for ZWT9, Mike & the Appliance Killers!

Elmotoo August 16, 2013

Interesting way of preparing rice (at least for me) & it does make for a very tasty salad ~ Great dressing, too, especially with the fresh ginger! Wouldn't change a thing on this one! Thanks for sharing it! [Made & reviewed while in Asia with ZWT6]

Sydney Mike May 25, 2010