Asian-Style Summer Rice Salad with Crunchy Vegetables and Shoyu-Sesame Dressing
An explosion of colors, flavors, and textures all in one dish. This Asian-style rice salad is our suggestion for a fresh, healthy, and flavorful summer. Easy to prepare, perfect to bring to the office, the beach, or for a light dinner on the terrace, it will win you over with its perfect balance and irresistible dressing, made with our new Benvolio Studio Soy Sauces.
Benvolio’s Star Ingredients
For an exceptional result, the quality of the ingredients is everything. Here are our allies for this recipe, which you can find in our shop.
Organic Shoyu Soy Sauce by Benvolio Studio: Light and harmonious, perfect for an elegant dressing.
Organic Tamari Soy Sauce by Benvolio Studio: Intense and gluten-free, for a bolder flavor.
Riso Carnaroli Classico Pozzi: The “King of rices,” perfect for holding its texture and absorbing dressings.
Benvolio 1938 Organic Cold-Pressed Sesame Oil: Distinctive aroma and rich in antioxidants.
There is something magical about combining the Italian tradition of summer cold rice with the aromatic and complex notes of Asian cuisine. The inspiration for this recipe comes from the desire to create a bridge between these two worlds, using top-quality ingredients that tell a story of wellness and flavor. Our Classic Carnaroli Pozzi Rice, with its perfect grains, becomes the canvas on which to paint with crunchy vegetables, fresh herbs, and a dressing that is the true star: an emulsion of Shoyu Soy Sauce (or Tamari, for a gluten-free version), Organic Sesame Oil, a touch of acidity and sweetness. A dish that nourishes and refreshes, made for your most beautiful moments.
Why You’ll Love This Recipe
- Balance of Flavors: The umami taste of soy sauce, the toasted note of sesame oil, the sweetness of carrots and corn, and the freshness of lime and coriander blend into perfect harmony.
- Play of Textures: The softness of Carnaroli rice contrasts beautifully with the crunchiness of fresh vegetables and chopped peanuts.
- Foolproof Dressing: A simple-to-make yet professional-tasting dressing that coats every single grain of rice and ingredient.
- Versatile and Customizable: Great as is, it can be enhanced with grilled chicken, shrimp, tofu, or edamame for an even more complete dish.
Asian-Style Rice Salad with Shoyu-Sesame Dressing
A burst of colors, flavors, and textures all in one dish.
Notes
🥗 Ingredients
For the salad:
- 320 g Carnaroli Classic Rice Pozzi
- 1 large carrot
- 1 medium zucchini
- 1 red bell pepper
- 150 g canned sweet corn, drained
- 1 spring onion
- A bunch of fresh coriander (or parsley)
- 50 g unsalted roasted peanuts
For the dressing:
- 60 ml (4 tablespoons) of
Benvolio Studio Organic Shoyu Soy Sauce
(or
Benvolio Studio Organic Tamari Soy Sauce for a gluten-free version) - 30 ml (2 tablespoons) of
Benvolio 1938 Organic Sesame Oil - Juice of 1 lime (or 2 tablespoons rice vinegar)
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, finely chopped (optional)
- A small piece of fresh grated ginger (optional)
👩🍳 Instructions
- Cook the Rice: Rinse the rice under cold running water to remove excess starch. Cook it in plenty of salted water for about 16-18 minutes until al dente. Drain and immediately rinse under cold water to stop cooking and cool it down. Let it drain well and transfer to a large bowl.
- Prepare the Vegetables: While the rice cooks, wash and cut the vegetables into thin julienne strips or small dice (brunoise). Small, uniform pieces ensure a pleasant texture. Thinly slice the spring onion.
- Make the Dressing: In a small bowl or jar with a lid, combine all dressing ingredients:
Shoyu Soy Sauce
(or
Tamari),
Sesame Oil, lime juice, honey, garlic, and ginger (if using). Whisk vigorously with a fork or shake the jar until emulsified. - Assemble the Salad: Pour the chopped vegetables and corn into the bowl with the cooled rice. Add about half the dressing and gently toss to distribute evenly.
- Finish and Serve: Roughly chop the roasted peanuts and fresh coriander. Add them to the salad just before serving to keep the crunch and freshness. Taste and, if needed, add the remaining dressing to the rice base. Serve immediately or refrigerate until ready to serve.
👨🍳 Step-by-Step Preparation
Follow these simple steps for a perfect result.
Step 1: The Perfect Base, Carnaroli Rice
The secret to a well-separated rice salad is twofold: rinse the rice before cooking to remove surface starch and cool it quickly after draining. Our Pozzi Carnaroli Rice holds up perfectly thanks to its excellent cooking resistance.
Step 2: A Rainbow of Crunchy Vegetables
The cut makes the difference. Thin julienne or brunoise (small dice) ensure the vegetables mix evenly with the rice, giving a pleasant crunch in every bite.
Step 3: The Heart of the Recipe, the Dressing
This is not just a simple dressing. The union of our Organic Soy Sauce with Cold-Pressed Sesame Oil creates a unique umami and aromatic base. The lime acidity balances the saltiness, while the honey binds all flavors. Emulsify well to create a velvety sauce.
Step 4: The Final Union
Combine all ingredients and gently mix. It is recommended to dress the salad at least 15-20 minutes before serving to allow flavors to meld, but add fresh herbs and peanuts only at the last moment.🍽️ Chef’s Tips
- Protein Variation: Add grilled chicken strips, shrimp, tofu cubes, or edamame.
- Additional Vegetables: Try cucumber, radish, or finely shredded cabbage.
- Storage: Store in the fridge for 2-3 days in an airtight container. Add more dressing before serving if needed.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
Domande Frequenti (FAQ)
Sure! While Carnaroli is ideal for its texture, you can use Basmati rice or a long-grain rice suitable for salads. Avoid rices that overcook easily.
The recipe is almost completely vegan. Just make sure to use maple syrup instead of honey in the dressing.
You can replace coriander with fresh chopped parsley or a few mint leaves for an even fresher note.