Vietnamese Rice Salad

Name: Vietnamese Rice Salad
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 225 g mixed basmati and wild rice; 500 ml water; 1 large carrot, coarsely grated; 1 large courgette, coarsely grated; 1 red onion, finely sliced; 2 tablespoons light muscovado sugar; 2 Juice of 2 limes; 4 tablespoons fish sauce; 6 tablespoons rice wine vinegar or white wine vinegar; 2 tablespoons sunflower oil; 4 tablespoons roasted salted peanuts, lightly chopped; 20 g fresh coriander, roughly chopped; 20 g fresh mint, roughly chopped; 20 g fresh basil, roughly chopped; 100 g wild rocket

Recipe GLPR97f7a7fc9f8991

Vietnamese

Salad

30 min

277 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant and refreshing Vietnamese-inspired rice salad combining fluffy basmati and wild rice with fresh grated vegetables, aromatic herbs, and a zesty lime-fish sauce dressing. Topped with crunchy peanuts, fresh mint, basil, coriander, and peppery rocket for a light yet satisfying dish.

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Ingredients

225 g mixed basmati and wild rice

500 ml water

1 large carrot, coarsely grated

1 large courgette, coarsely grated

1 red onion, finely sliced

2 tablespoons light muscovado sugar

2 Juice of 2 limes

4 tablespoons fish sauce

6 tablespoons rice wine vinegar or white wine vinegar

2 tablespoons sunflower oil

4 tablespoons roasted salted peanuts, lightly chopped

20 g fresh coriander, roughly chopped

20 g fresh mint, roughly chopped

20 g fresh basil, roughly chopped

100 g wild rocket

Directions

Rinse the rice under cold water. Add the rice and 500 ml water to a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 20 minutes until the rice is tender and the water is absorbed. Spread the cooked rice evenly on a tray or large plate and allow it to cool completely.
While the rice cools, prepare the dressing. Place the muscovado sugar in a small saucepan over low heat and stir gently until it begins to melt. Add the lime juice, fish sauce, and vinegar. Continue stirring over low heat until the sugar is fully dissolved. Remove from heat and stir in the sunflower oil.
Once the rice has cooled, transfer it to a large mixing bowl. Pour the warm dressing over the rice and stir well to combine. Add the grated carrot, grated courgette, and sliced red onion, and gently toss until everything is evenly coated with the dressing.
Transfer the rice salad to a serving bowl. Top with the chopped peanuts, fresh coriander, mint, basil, and wild rocket. Cover and refrigerate until ready to serve. Gently stir before serving to distribute the fresh herbs and greens throughout.

Comments

Grocery List Plus Editorial Staff4.25

The 30-minute estimate assumes rice is already cooked; if you're starting from dry rice, add 20 minutes. All produce and pantry staples (rice, carrot, courgette, red onion, peanuts, lime, vinegar, sunflower oil) are standard at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. Fish sauce and fresh basil or mint may require a stop at an Asian market or specialty section depending on your store, but are increasingly common at larger Harris Teeter and Publix locations in Charlotte. Cost per serving runs about $1.50–$2.00, kept reasonable by bulk rice and peanuts; muscovado sugar is a minor premium over white sugar. The salad is light and quick to assemble once components are prepped, works well for lunch boxes and picnics, and holds overnight in the fridge, though herbs and rocket will wilt slightly. It's a refreshing summer dish that plays well with Charlotte's warm months and pairs naturally with grilled chicken or shrimp from the coast.