Jasmine Rice Salad With Fresh Ginger Dressing

Recipe by COOKGIRl
READY IN: 35mins


  • 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
  • 1 12
    teaspoons freshly grated fresh ginger, to taste (NOT dried ginger)


  • 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.
  • Cover pan, reduce heat to low and cook 15-17 minutes or until rice grains are soft and fluffy and water is absorbed.
  • Remove rice from pan and allow to cool.
  • 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.
  • *Combine the dressing ingredients in a bowl then toss well with the rice mixture. Transfer to a salad bowl.
  • Serve chilled or at room temperature.
  • *Salad dressing can be prepared several hours in advance to allow to marinate if you desire.