Chilled Rice Salad

Brighten up your table with this refreshing Chilled Rice Salad, a vibrant medley of perfectly cooked jasmine rice, crisp seasonal veggies, and a zesty homemade dressing. Featuring diced cucumber, sweet red bell pepper, juicy cherry tomatoes, and aromatic herbs like parsley and cilantro, this salad is a celebration of fresh flavors and contrasting textures. A tangy blend of lemon juice, white vinegar, and honey gives the dish a lively, citrusy kick, while optional crumbled feta and toasted almonds add creamy and nutty undertones. Quick to prepare and loaded with wholesome ingredients, this gluten-free rice salad is ideal for summer picnics, potlucks, or a light, chilled meal. Serve it as a savory side dish or a refreshing main course—either way, it’s guaranteed to be a hit!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1 small, diced red bell pepper
• 1 small, finely diced red onion
• 0.5 cup, chopped fresh parsley
• 0.25 cup, chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white vinegar
• 2 teaspoons honey
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cup, crumbled (optional) feta cheese
• 0.25 cup, sliced (optional) toasted almonds

Directions

Step 1

Prepare the jasmine rice according to package instructions and allow it to cool completely. Spread it out on a tray to speed up cooling if necessary.

Step 2

While the rice is cooling, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely dice the red onion. Chop the parsley and cilantro, and set everything aside.

Step 3

In a small bowl, whisk together the olive oil, lemon juice, white vinegar, honey, ground cumin, salt, and black pepper to make the dressing. Adjust seasoning to taste if necessary.

Step 4

Once the rice is fully cooled, transfer it to a large mixing bowl. Add the diced cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and cilantro.

Step 5

Pour the dressing over the rice and vegetable mixture. Gently toss everything together using a large spoon or spatula until all ingredients are well-coated with the dressing.

Step 6

If using, fold in the crumbled feta cheese and toasted almonds for added flavor and texture.

Step 7

Chill the rice salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Step 8

Serve cold as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	(1385.1g)

Amount per serving	% Daily Value*
Calories	1680.6

Total Fat 73.8g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 66.8mg	0%
Sodium 2083.5mg	0%
Total Carbohydrate 221.2g	0%
Dietary Fiber 13.8g	0%
Total Sugars 29.4g
Protein 38.5g	0%

Vitamin D 12IU	0%
Calcium 647.0mg	0%
Iron 6.7mg	0%
Potassium 1814.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 9.0%

Carbs: 52.0%