Brown Jasmine Rice Salad

This salad is a study in contrasts, and every single one of them works.

Chewy wild rice and fluffy basmati get tossed with crisp snow peas, steamed green beans, crunchy water chestnuts, cool cucumber, and bright bites of orange and tart Granny Smith apple.

The dressing is where it all comes together: soy sauce, honey, fresh ginger, cilantro, and lime juice simmered down to a glossy, syrupy sauce that coats every grain.

Serve it chilled as a side or pile it high as a light main. It holds up beautifully for potlucks and picnics since there’s no mayo in sight.

Chef Tips

• Cook and cool the rice completely before tossing. Warm rice will wilt the vegetables and turn the salad mushy.
• Reduce the sauce until it’s the consistency of maple syrup. Too thin and it slides right off the rice instead of clinging.
• Add the diced apple last and toss with a bit of extra lime juice to keep it from browning.
• This salad actually improves after a few hours in the fridge as the flavors meld together.