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Cold rice salad with vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
26.5g
· 78%
Protein
2.6g
· 8%
Fat
2.2g
· 14%
Fiber
1.6g
Vitamins
Vitamin K
8µg · 7% DV
B1
0.06mg · 5% DV
Vitamin C
4.2mg · 5% DV
B3
0.6mg · 4% DV
Minerals
Sodium
120mg · 5% DV
Phosphorus
38mg · 5% DV
Selenium
2.2µg · 4% DV
Magnesium
13mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Yes. Prepare it up to a day ahead and keep the dressing separate; add leafy greens or watery vegetables such as cucumber just before serving to preserve their texture.
Cool rice salad within two hours, refrigerate it in an airtight container, and eat it within 3–4 days. Do not leave cooked rice sitting at room temperature for extended periods.
Plain cooked rice freezes well, but salad vegetables can become watery and soft after thawing. For the best texture, freeze the rice alone and add fresh vegetables and dressing later.
Cook the rice until just tender, drain it well, and cool it quickly. Dressing the rice only after it has cooled also helps the grains stay more separate.
Long-grain rice, such as basmati, tends to stay fluffy and separate when chilled. Brown rice provides a firmer, nuttier texture, while shorter-grain varieties make a softer salad.
Add beans, lentils, tofu, eggs, chicken, or tuna for more protein and staying power. Olive oil, avocado, or nuts can add flavor and help with absorption of fat-soluble vitamins from the vegetables.
Before exercise, rice salad can provide carbohydrate, especially if it is not heavily dressed or very spicy. After training, pair it with a protein-rich food to support muscle recovery.
Eating rice salad at night does not by itself cause weight gain; overall intake and portion size matter more. For a late meal, keep the dressing moderate and include vegetables and a protein source.
Cooling helps the rice retain a firmer salad texture and is important for safe storage. Spread cooked rice in a shallow container so it cools quickly, then refrigerate it.
Neither is automatically healthier, since the ingredients, dressing, and serving size make the biggest difference. Rice salad offers a naturally gluten-free grain base, while both salads can be balanced with vegetables, protein, and a modest amount of dressing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.