Ginger-Sesame Rice Salad with Snap Peas
A bright, crunchy grain salad using the foolproof pasta-method for rice
Why This Recipe Works
Using the pasta method to cook rice—boiling it in a large pot of water—ensures perfectly distinct, fluffy grains that won't clump. This bright, crunchy bowl is as much about the vegetables as the grains, making it an excellent choice for a fresh lunch or light dinner.
Instructions
Bring water to a boil in a Dutch oven over medium-high heat. Add the rice and salt and cook until the grains are tender, about 20 to 25 minutes.
Drain the rice through a fine-mesh strainer, spread it onto a rimmed baking sheet, and drizzle with vinegar. Let the rice cool completely, about 15 minutes, to prevent the grains from steaming the fresh vegetables.
Whisk the remaining vinegar, shallot, honey, chili-garlic sauce, ginger, salt, and pepper in a large bowl. Slowly drizzle in the olive oil and sesame oil while whisking constantly until the dressing is emulsified and glossy.
Add the cooled rice, snap peas, radishes, bell pepper, and cilantro to the bowl and toss until every grain is evenly coated. Season with salt and pepper to taste and serve immediately while the vegetables are at their crispest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The rice can be cooked, seasoned with vinegar, and refrigerated up to 24 hours before assembling the salad.
What substitutions can I make?
- honey: maple syrup
