Best 2 Indonesian Rice Salad With Orange Sesame Cilantro Dressing Recipes

Indonesian Rice Salad with Orange-Sesame-Cilantro Dressing is a vibrant and flavorful dish that combines the best of Indonesian cuisine with fresh, zesty flavors. This salad features steamed rice, a medley of vegetables, herbs, and a tangy orange-sesame-cilantro dressing. The result is a refreshing and satisfying meal that is perfect for a light lunch or dinner.

The salad is packed with a variety of textures and flavors. The fluffy rice provides a hearty base, while the vegetables add a refreshing crunch and sweetness. The herbs, including cilantro, mint, and basil, add a pop of freshness and a hint of spiciness. The dressing, made with orange juice, sesame oil, and cilantro, ties all the flavors together and adds a tangy, citrusy touch.

This recipe also includes two additional variations to cater to different preferences. The first variation incorporates grilled shrimp, adding a succulent and savory element to the salad. The second variation features a peanut sauce dressing, providing a creamy and nutty alternative to the orange-sesame dressing.

Whether you choose the classic version or one of the variations, Indonesian Rice Salad with Orange-Sesame-Cilantro Dressing is sure to impress your taste buds and leave you feeling satisfied and refreshed.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE SALAD

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

SRI WASANO'S INFAMOUS INDONESIAN RICE SALAD

Sri Wasano's Infamous Indonesian Rice Salad image

Cleaning out my cookbook cabinet. Setting aside recipes I'd still like to try. From the "Moosewood Cookbook". Does not include chill time.

Provided by charlie 5

Categories Low Cholesterol

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 cups brown rice
1/3 cup peanut oil
3 tablespoons sesame oil
1/2 cup orange juice
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoons tamari
1 teaspoon salt
1 -2 tablespoon honey (optional) or 1 -2 tablespoon brown sugar (optional)
2 tablespoons cider vinegar
1 cup chopped fresh pineapple
2 -3 scallions, minced
1 stalk celery, finely minced
1/2 lb fresh mung bean sprouts
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup toasted cashew pieces
2 tablespoons sesame seeds, toasted
1/2 cup red bell pepper, slices
1/2 cup green bell pepper, slices
1 cup thin sliced water chestnuts
1 cup raw snow peas (optional)

Steps:

Cook the brown rice in 3 C water until tender.
In a large bowl, combine peanut oil, sesame oil, orange juice, garlic, pepper flakes, tamari, salt, honey or brown sugar if desired, cider vinegar, pineapple.
Add the hot rice to the above mix and mix well. Stir in the scallions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, bell peppers, water chestnuts and raw peas if desired. Mix well and serve.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your salad taste its best. Look for ripe oranges, crisp vegetables, and fragrant herbs.
Don't overcook the rice: Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
Let the salad cool slightly before serving: This will help the flavors to meld and the dressing to set.
Serve the salad with a variety of toppings: This will allow your guests to customize their salad to their liking. Some popular toppings include peanuts, sesame seeds, fried shallots, and a squeeze of lime.

Conclusion:

Indonesian rice salad with orange sesame cilantro dressing is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own dietary needs. With its vibrant flavors and textures, this salad is sure to be a hit at your next potluck or party.

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