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Balinese Rice Salad with Tempeh and Peanut Lime Dressing

Balinese Rice Salad with Tempeh and Peanut Lime Dressing

This vibrant indonesian-inspired rice salad pairs nutty brown rice with crisp vegetables, golden pan-seared tempeh, fresh herbs, and a creamy peanut lime dressing. It is hearty enough for dinner but bright, crunchy, and refreshing enough to serve chilled for lunch.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 4

Ingredients

  • 1 cups carrot (shredded)
  • 7.98 tbsp fresh cilantro (chopped)
  • 3.99 tbsp roasted unsalted peanuts (chopped)
  • 1.01 tbsp fresh ginger (finely grated)
  • 4 wedges lime wedges (for serving)
  • 1 clove garlic (finely grated)
  • 1.01 tbsp toasted sesame oil
  • 12 oz tempeh (cut into 1/2-inch cubes)
  • 7.98 tbsp scallions (thinly sliced)
  • 2.03 tsp sambal oelek
  • 0.2 tsp kosher salt
  • 2.98 tbsp warm water
  • 1.5 cups english cucumber (thinly sliced)
  • 3 cups cooked brown rice (cooled)
  • 1 cups red cabbage (thinly sliced)
  • 3.99 tbsp fresh mint (chopped)
  • 1.01 tbsp maple syrup
  • 2.98 tbsp fresh lime juice
  • 1 cups red bell pepper (thinly sliced)
  • 2.98 tbsp reduced-sodium soy sauce (divided)
  • 1.01 tbsp coconut oil
  • 3.99 tbsp creamy natural peanut butter

Instructions

  1. Spread 3 cups cooled cooked brown rice on a rimmed baking sheet and break up any clumps with clean hands or a fork; let it stand at room temperature for 10 minutes while you prepare the vegetables so the grains separate easily.
  2. Place the 12 oz cubed tempeh in a medium heatproof bowl, cover it with boiling water, and let it steam-soak for 8 minutes to soften its texture and mellow any bitterness; drain well in a colander and pat dry with paper towels.
  3. Whisk 1 tbsp reduced-sodium soy sauce, 1 tsp sambal oelek, and 1 tbsp warm water in a medium bowl, then add the drained tempeh and toss with a rubber spatula until the cubes are evenly coated; let the tempeh marinate for 5 minutes.
  4. Heat 1 tbsp coconut oil in a 12-inch nonstick skillet over medium-high heat until shimmering, about 1 minute, then add the marinated tempeh in a single layer with tongs or a spatula.
  5. Cook the tempeh in the 12-inch skillet over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until the cubes are browned on at least three sides, hot throughout, and lightly crisp at the edges; transfer the tempeh to a plate to cool for 5 minutes.
  6. Whisk 0.25 cup creamy natural peanut butter, the remaining 2 tbsp reduced-sodium soy sauce, 3 tbsp fresh lime juice, 1 tbsp maple syrup, 1 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, 1 grated garlic clove, the remaining 1 tsp sambal oelek, and the remaining 2 tbsp warm water in a medium bowl for about 1 minute, until the dressing is smooth and pourable.
  7. Taste the peanut lime dressing with a clean spoon; if it is thicker than heavy cream, whisk in 1 additional tsp warm water at a time until it drizzles easily from the spoon.
  8. Combine the separated brown rice, 1.5 cups sliced English cucumber, 1 cup shredded carrot, 1 cup sliced red cabbage, 1 cup sliced red bell pepper, and 0.5 cup sliced scallions in a large mixing bowl, tossing with salad tongs for about 30 seconds until evenly distributed.
  9. Pour about two-thirds of the peanut lime dressing over the rice and vegetable mixture, then toss with salad tongs for 1 to 2 minutes until the rice is lightly coated and no dry pockets remain.
  10. Add the browned tempeh, 0.5 cup chopped cilantro, 0.25 cup chopped mint, 0.25 cup chopped roasted peanuts, and 0.25 tsp kosher salt to the large bowl, then fold gently with a wide spatula for about 30 seconds so the tempeh stays intact.
  11. Let the salad stand at room temperature for 5 minutes so the rice absorbs some of the dressing, then taste and drizzle with the remaining dressing if the salad looks dry or needs more peanut-lime flavor.
  12. Serve the salad in shallow bowls with 4 lime wedges, making sure each portion includes rice, vegetables, tempeh, herbs, and peanuts; the salad should look colorful, glossy, and lightly dressed rather than wet.

Nutrition (per serving)

  • Calories: 571
  • Protein: 28 g
  • Fat: 30 g
  • Carbohydrates: 56 g
  • Fiber: 10 g
  • Sugar: 12 g
  • Sodium: 851 mg

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