Sri Wasano's Infamous Indonesian Rice Salad

Elevate your salad game with "Sri Wasano's Infamous Indonesian Rice Salad," a vibrant and flavor-packed dish that beautifully blends fragrant jasmine rice, creamy coconut milk, and crisp, colorful vegetables. This recipe brings a perfect balance of textures and flavors—crunchy peanuts, crispy fried shallots, and the tangy-sweet kick of lime juice and soy sauce dressing. Infused with the warmth of sesame oil and garlic, and optionally spiced with red chili, this salad is as versatile as it is bold. Perfect for potlucks, picnics, or as a light main course, this Indonesian-inspired creation will dazzle your taste buds and leave your guests asking for the secret behind its irresistible charm. Ready in under 45 minutes, it's a wholesome, gluten-free dish that can be served immediately or chilled for maximum flavor infusion.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1.5 cups water
• 1 teaspoon kosher salt
• 1 large carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 small English cucumber, halved and thinly sliced
• 1 cup red cabbage, shredded
• 0.5 cup fresh cilantro leaves
• 2 stalks green onions, thinly sliced
• 0.5 cup toasted peanuts, roughly chopped
• 0.25 cup crispy fried shallots
• 3 tablespoons soy sauce
• 3 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 small red chili (optional), finely chopped
• 2 cloves garlic, minced

Directions

Step 1

Rinse the jasmine rice thoroughly under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the jasmine rice, coconut milk, water, and kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Step 3

Remove the rice from heat, fluff it with a fork, and let it cool completely to room temperature. This step is important to avoid mushy salad.

Step 4

While the rice cools, prepare the vegetables: julienne the carrot, thinly slice the red bell pepper and English cucumber, and shred the red cabbage. Set these aside in a large mixing bowl.

Step 5

In a small bowl, whisk together the soy sauce, lime juice, brown sugar, sesame oil, red chili (if using), and minced garlic to make the dressing.

Step 6

Once the rice has cooled, add it to the large mixing bowl with the prepared vegetables. Toss gently to combine.

Step 7

Pour the dressing over the rice and vegetable mixture. Gently toss until everything is well coated.

Step 8

Fold in the fresh cilantro leaves and sliced green onions. Taste and adjust the seasoning as needed.

Step 9

Transfer the salad to a serving dish and garnish with toasted peanuts and crispy fried shallots for added crunch.

Step 10

Serve immediately, or refrigerate for up to 2 hours before serving to let the flavors meld together.

Nutrition Facts

Serving size	(1873.7g)

Amount per serving	% Daily Value*
Calories	1847.1

Total Fat 84.8g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2702.7mg	0%
Total Carbohydrate 245.6g	0%
Dietary Fiber 23.0g	0%
Total Sugars 50.3g
Protein 45.5g	0%

Vitamin D 0IU	0%
Calcium 389.5mg	0%
Iron 7.9mg	0%
Potassium 2721.6mg	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: 39.6%

Protein: 9.4%

Carbs: 51.0%