| Level: | Easy |
| Total: | 50 min |
| Prep: | 45 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 2 lemons
- Kosher salt and freshly ground pepper
- 1/2 medium red onion, thinly sliced
- 1 medium carrot, shredded
- 1/4 cup vegetable oil
- 2 cups long-grain white rice
- 2 tablespoons rice wine vinegar
- 2 teaspoons packed light brown sugar
- 1 Kirby cucumber, seeded and diced
- 1/2 cup chopped salted roasted peanuts
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup fresh basil, roughly chopped
- 1 bunch watercress, tough stems removed, leaves torn
Instructions
- Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
- Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
- Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
- Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams
Nutrition Facts
| Calories | 378 calorie |
| Total Fat | 15.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 159 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 1.5 grams |
| Sugar | 4 grams |
Reviews
Great! Light and tasty!
Awesome !
There is no protein amount listed.
Made mine with farro and subbed almonds for the peanuts. The lemon flavor was fantastic! I was worried it would be overwhelming, but perfect once mixed with everything. Very light and refreshing. Perfect hot weather lunch or side!
Fabulous! Great use of leftover rice. The combination of herbs really made the dish.
Light and filling! Added shredded chicken seasoned the same way to stretch it for a week of lunches for two people. Best with the white jasmine rice but we had some leftover brown rice that we added in with the white. Looking forward to lunch this week!
I love this salad! It’s great as a meal-prep meal, I eat it for lunch throughout the week. I’ve changed out the greens and herbs depending on what’s available, and it’s still great!
Great salad very tasty. Will be my go to salad for summer entertaining and make-ahead for camping and days at the lake. Love it!
Nothing short of fantastic. I used baby arugula and it worked out great. Definitely will make again.
Okay… I Just thought I would write a fresh review. This recipe is absolutely awesome! I’ve been making it for years. I make it more in the summer months with home grown herbs. Everyone loves it!