Recipe: Jasmine Rice Salad (serves 2)

JASMINE RICE SALAD

FOR THE DRESSING:
2 tablespoons rice wine vinegar
1 1/2 teaspoons packed dark brown sugar
1 teaspoon fish sauce (optional)
1 1/2 teaspoons chili sauce with garlic, such as Tuong Ot Toi Viet Nam brand
1/2 teaspoon low-sodium soy sauce
Finely grated zest and juice from 1/2 large lime (about 1 teaspoon zest and 1 tablespoon of juice)
2 1/2 tablespoons vegetable oil
FOR THE SALAD:
2 cups cooked jasmine rice
6 scallions, white and light-green parts, cut crosswise into 1/4-inch dice
1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice
1 to 2 tablespoons finely chopped fresh cilantro leaves (for garnish)

TO MAKE THE DRESSING:
Whisk together the rice wine vinegar, dark brown sugar, fish sauce (if using), chili-garlic sauce, soy sauce, lime zest and juice, and oil in a large measuring cup.

TO MAKE THE SALAD:
Combine the rice and vegetables in a medium container. Add the dressing and toss to mix well. Cover and refrigerate until ready to use (up to 1 day in advance).

Just before serving (or packing for a picnic), sprinkle the cilantro on the top.

Makes 2 servings
Source: Carla Hall of Alchemy Catering in Wheaton, MD to The Washington Post, July 23, 2008