This easy and flavorful rice salad packed with fresh vegetables, mayo, and jasmine rice is a delicious addition to any meal. It's the perfect cold salad to make ahead of time and enjoy throughout the week and is sure to be a hit at any gathering.
1cupJasmine ricecook like how to cook jasmine rice-interlink
½cupRed bell pepperdiced
½cupYellow bell pepperdiced
¼cupRed oniondiced
⅓cupParsleychopped
¼cupGrape tomatodiced
2medium sizedCarrotshredded
½cupMayo
Salt and pepperto taste
Instructions
Get a mandolin or box grater and grate the carrots into a large bowl.
Dice the bell peppers, red onion, and tomatoes. Add them to the mixing bowl.
Finely chop the fresh parsley and add it to the large bowl along with the cooked rice and mayo.
Mix everything together with your hands or a large spoon and season with salt and pepper.
Cover and refrigerate the bowl for 30 minutes before serving.
Recipe Notes
Dry riceIf you're not using leftover rice, make sure the cooked rice is completely soft, drained well, and cold before mixing it into the salad.Chilled saladFor the best taste and texture, chill the salad in the refrigerator for at least 30 minutes before serving. This will help the flavors meld, and the salad will have a better consistency.