Best Jasmine Rice Salad With Fresh Ginger Dressing Recipes

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JASMINE RICE SALAD WITH FRESH GINGER DRESSING



Jasmine Rice Salad With Fresh Ginger Dressing image

A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.

Provided by COOKGIRl

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

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
3 tablespoons vegetable oil (more or less)
2 tablespoons regular sesame oil
1/3 cup rice vinegar
1 1/2 teaspoons freshly grated fresh ginger, to taste (NOT dried ginger)

Steps:

  • 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.

Nutrition Facts : Calories 358.8, Fat 17.4, SaturatedFat 2.4, Sodium 17.6, Carbohydrate 44.9, Fiber 3.7, Sugar 2.9, Protein 5.3

GINGER JASMINE RICE



Ginger Jasmine Rice image

Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it.

Provided by Gaia22

Categories     Rice

Time 21m

Yield 2 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons canola oil or 1 1/2 tablespoons butter
2 garlic cloves, minced
1 1/2 tablespoons fresh ginger, finely grated
1/4 teaspoon salt
1/2 cup jasmine rice
1 cup water or 1 cup stock

Steps:

  • Rinse rice with water until water runs clear.
  • Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
  • Add liquid. Bring to a boil.
  • Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS



Warm Jasmine Rice Salad with Shrimp and Thai Herbs image

Provided by Bruce Cost

Categories     Salad     Leafy Green     Pepper     Rice     Side     Lunch     Mint     Shrimp     Cucumber     Cilantro     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 15

1 cup just-cooked jasmine rice
2 tablespoons julienned fresh red fresno chile pepper (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
6 to 8 medium-large shrimp, butterflied and poached until just done
Mixed greens

Steps:

  • When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
  • Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.

WARM JASMINE RICE SALAD WITH SHRIMP AND HERBS



Warm Jasmine Rice Salad With Shrimp and Herbs image

This recipe courtesy of a restaurant called Big Bowl, which is a casual pan-Asian type of bistro where customers eat savory dishes with noodles or rice.

Provided by Juenessa

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

1 cup just- cooked jasmine rice
2 tablespoons julienned fresh red fresno chiles (or other chile)
2 tablespoons ground dried shrimp
2 tablespoons ground golden peanuts
1/3 cup finely julienned cucumber
1/4 cup fresh cilantro leaves
6 mint leaves, julienned
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 teaspoon sesame oil
1 tablespoon fine peanut oil
1 1/2 teaspoons sugar
1/2 teaspoon fresh ground black pepper
6 -8 medium shrimp or 6 -8 large shrimp, butterflied and poached until just done
mixed greens

Steps:

  • When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
  • Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
  • Toss in the black pepper and shrimp.
  • Serve on a bed of greens.
  • **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.

Nutrition Facts : Calories 253.4, Fat 13.7, SaturatedFat 2.1, Cholesterol 25.7, Sodium 1426.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 8

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