Rice Salad with Snap Peas and Radishes
A bright, crunchy grain salad with a sesame-ginger dressing
Why This Recipe Works
Spreading cooked rice on a baking sheet allows it to cool rapidly without steaming, keeping the grains distinct rather than gummy. This salad maintains its crisp texture for hours, making it an ideal choice for a prepared lunch or a summer picnic.
Instructions
Bring 4 quarts of water to a boil in a Dutch oven over medium-high heat. Add the rice and salt and cook until the rice is tender, 20 to 25 minutes.
Drain the rice well through a fine-mesh strainer and spread it into an even layer on a rimmed baking sheet. Drizzle with the small portion of vinegar and let it cool completely, about 15 minutes, so the grains stay separate and firm.
Whisk the remaining vinegar, shallot, honey, chili-garlic sauce, ginger, salt, and pepper in a large bowl until the honey is dissolved. Whisking slowly, drizzle in the olive oil and sesame oil until the dressing is smooth and emulsified.
Add the cooled rice, snap peas, radishes, bell pepper, and cilantro to the bowl with the dressing. Toss gently until all components are evenly coated. Season with extra salt and pepper to taste and serve cool.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The rice can be boiled, drained, and cooled up to 24 hours in advance; store it in the refrigerator until ready to assemble the salad.
