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Asparagus, cucumber and rice salad recipe

Asparagus, cucumber and rice salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

Cooked asparagus, diced cucumber and spring onion are folded into long-grain rice and chilled. A cool spring or summer salad chock-a-block with green veg.

84 people made this

IngredientsServes: 6

  • 400ml (14 fl oz) water
  • 200g (7 oz) long-grain white rice
  • 500g (1 lb) thin asparagus spears, trimmed and cut into 3cm pieces
  • 1/2 large cucumber - peeled, seeds removed and chopped
  • 3 spring onions, chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon caster sugar
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon mustard powder
  • 2 1/2 tablespoons vegetable oil
  • small bunch fresh dill, chopped
  • salt and freshly ground black pepper, to taste
  • 4 heads gem lettuce

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a medium saucepan, bring water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
  2. Cook asparagus in a large saucepan of boiling salted water until tender, about 1 to 2 minutes. Drain and rinse with cold water to cool. Cut the asparagus into 3cm pieces. Add asparagus, cucumber and spring onions to rice.
  3. Whisk together the mustard, sugar, vinegar, mustard powder, oil and dill. Cover salad and dressing separately. Refrigerate until chilled.
  4. Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

Extra Time is required for chilling.

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Reviews & ratingsAverage global rating:(71)

Reviews in English (52)

Very nice-10 Nov 2013


Excellent recipe! Salad was refreshing. I especially liked the range of textures. Will definitely add to my permanent recipe box.-02 Oct 2002

Japanese Cucumber Salad

Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough .

Serve this vegetable side dish with grilled fish or chicken and a side of brown rice.

Lemony Roasted Asparagus, Rice & Pea Salad

Lemony Roasted Asparagus Rice & Pea Salad</p> <p>A bright, tangy salad that just screams spring! The mix of roasted, crisp-tender asparagus, fresh squeezed lemon, sweet peas, crunchy chopped celery and matchstick carrots, sweet onions, basmati rice, fresh dill, marinated feta, roasted sunflower seeds and a lovely light lemon vinaigrette, this Lemony Roasted Asparagus, Rice & Pea Salad has the perfect mix of textures, colors and flavors and is perfect for munching on a warm spring day.</p> <p>I have a small confession to make: I actually made this salad (and wrote down the recipe … and photographed it) last July. Even though I still had fresh garden asparagus in my fridge, it seemed a little late to post an asparagus salad recipe, so I let it sit in my backlog, waiting to be shared. until asparagus season came round again.</p><div id=

After a long, very snowy winter that even bled into spring, I’m super excited to have the first bit of fresh garden asparagus in my hot little hands. Mom and Dad were so sweet and let my sister and I pick off ALL the asparagus in their bed (knowing that it would replenish itself in just a couple days), so I have a bunch of asparagus to play with now. I looked back at the photos I had yet to process and found this lovely treasure, something I created back when I had some leftover basmati rice and some fresh asparagus to use up. I threw in some peas because that just seemed like the right thing to do, along with some crunchy chopped celery, onion for flavor, matchstick carrots for color and roasted sunflower seeds for a bit of tender chewy crunch. With a little creamy, salty feta on top and a lemony vinaigrette with a bit of honey and mustard, it was just perfect.

The only thing was: it made enough for a small army to eat, and there was only me to eat it. Granted, a VERY small army but it seemed like a lot to my small appetite! Still, I ate it ALL by myself and thoroughly enjoyed my little crunchy chopped salad.

Is this dish heart healthy?

Yes, just as written, I can definitively say that this dish IS heart healthy. Today, given my recent cholesterol goal, I probably would substitute brown basmati rice, quinoa or barley or another high-fiber grain for the white basmati rice, to give this recipe a bit more heart healthy fiber. Still, even if you use the white rice, you’re getting over 5 grams of fiber per serving, plus a whole lot of good nutrients, antioxidants and almost 10 g of protein.

Can this dish be vegan?

This dish is naturally vegetarian … the only thing that keeps it from being vegan is the feta cheese. So substitute a vegan cheese or just leave that part off if you want a vegan salad.

Can I add meat?

Absolutely you can add meat! I would suggest cooked chopped chicken, turkey, ham or pork … or even some cooked salmon or crab. Maybe a little bit of chopped bacon? Go ahead and play with this recipe and adapt it to your own liking.

Recipe: A Summery, Thai-Inspired Asparagus Salad by Rice Paper Scissors

Noah Crowcroft, group executive chef at Rice Paper Scissors in Melbourne, has a thing for asparagus. He says one of the most popular dishes on the menu right now is a chargrilled asparagus salad topped with nam jim, a green Thai dressing.

“Victorian asparagus is world-renowned,” he says. “Victoria supplies about 90 per cent of Australia’s asparagus. And it’s in full swing at the moment, until early January.”

Crowcroft says the succulent chargrilled spears are an excellent reason to light up the barbeque. “It’s also just a very fresh and punchy salad for a warm day,” he says.

The salad is also one of the options available in the Southeast Asian banquet lunch experience at Rice Paper Scissors offered via RedBalloon, which includes five different sharing courses for two people, plus a cocktail for each diner.

While the menu changes seasonally, dishes might include Mekhong-marinated lamb ribs or crispy barramundi salad. To drink, there’s a summer-friendly cocktail list – highlights include the Vietnamese Espresso Martini and the Rice Paper Spritzer (with Choya plum wine, elderflower, cucumber, prosecco, soda and mint).

This salad is easy to make at home: besides a barbeque and mortar and pestle (or food processor), all you need is a cutting board and a mixing bowl. You can adjust the heat level in the spicy nam jim dressing according to your preference (just add more or less chilli), and you can easily do a vegan version by opting for vegan fish sauce.

As with all the hawker-style fare at Rice Paper Scissors – and its new catering venture Rice Paper Catr – don’t be afraid to use your hands as well as your fork. “Have fun,” Crowcroft says. “That’s something we always encourage with our customers.”

Chargrilled asparagus salad with green nam jim
Serves 2–3 as a side dish

Preparation time: 20 minutes


1 bunch asparagus
1 whole Lebanese cucumber
½ bunch coriander
½ bunch mint
½ bunch Vietnamese mint
2 whole shallots
1 long green chilli
2 tbsp pickled ginger (available at most Asian grocers)
1 tbsp fried garlic
1 stalk lemongrass

Nam jim dressing
2 long green chillies
1 bunch coriander roots
3 garlic cloves
50g sugar
100ml fresh lime juice
100ml fish sauce

For the nam jim dressing, put the garlic, green chilli and coriander roots into a mortar and pestle (or food processor) and mash into a paste. Transfer the paste to a mixing bowl. Add the sugar, lime juice and fish sauce. Stir well until everything is combined. Taste the dressing. It should be a good balance of sweet, salty and sour. If it needs adjusting, add sugar for sweetness, fish sauce for salt or lime juice for sourness.

Prepare the rest of your salad while the barbeque is heating. Thinly slice the shallots and chilli and add to a mixing bowl. Remove the outside couple layers from the lemongrass stalk and then thinly slice the stalk down to the base. Add to the mixing bowl. Wash the herbs, dry well and add to the mixing bowl.

Add the pickled ginger. Cut about an inch off the bottoms of the asparagus. Lightly coat the asparagus in oil and put on the barbeque. Lightly char the spears and then transfer to a cutting board. Cut the spears into 3 pieces and transfer to the mixing bowl. Add the desired amount of nam jim and transfer to a serving bowl. Garnish with fried garlic.

This article is produced by Broadsheet in partnership with RedBalloon. Discover more exclusive dining experiences here.

I Can Boil Water: A Cooking Manual

The primary reason I kicked off this blog was to help teach cooking-phobes and rookies how to cook. When I hear about success stories I love it. “I tried your ___ recipe and it turned out great!” is music to my ears. Recently, I successfully managed to teach this recipe to a cooking novice and am proud that they embraced the recipe and have even made it their own.

Now I wouldn’t be me if I didn’t point out that asparagus is very much fresh and in season right now. I am a firm believer in cooking foods that are in their peak and this is a great recipe to highlight the deliciousness that is fresh asparagus. Just make sure when purchasing that all of the asparagus in the bunch are about the same size – so either all skinny or all thick. For this recipe I prefer thinner asparagus.

This recipe is completed with the Tangy Walnut Vinaigrette posted on this site. I’ll repeat the recipe and ingredients so you don’t have to bounce between recipes or print out extra pages. Just know if you like the dressing the recipe is available on its own.

Asparagus and Wild Rice Salad – 1 Knife (Adapted from The New York Times “Getting Your Grains – and Greens, too”)

What ingredients do I need to make this easy tomato salad?

You don’t need many ingredients, and certainly none that are difficult to get hold of or are often expensive.

  • asparagus spears – about 250 grams should be the perfect amount
  • a microwave rice and quinoa sachet – this speeds up the making of the salad so that it can be on the table even faster – and with even less washing up! You can, of course, cook the rice and quinoa yourself or only use one of the two if you prefer.
  • some little cherry tomatoes – it’s great to use some different coloured cherry tomatoes here if you have them. It makes the dish even more absolutely stunning! You could also use any other type of small tomato instead.
  • 1 ball of fresh mozzarella, torn up to form small chunks that can be sprinkled over the salad. As much as I love mozzarella, I don’t want a bite that’s mozzarella and nothing else so I try to keep the pieces fairly small.
  • a handful of fresh basil leaves really takes this salad to the next level, as well as bringing more of those gorgeous fresh summer flavours that we all know and love!
  • a touch of olive oil and balsamic vinegar to lightly dress the salad. As this is a matter of personal taste, I haven’t given exact quantities but I would strongly recommend starting off with a small drizzle of each as you can always add more but you can’t take it back!

You can, of course, add other veggies to this tomato and quinoa salad if you like. For example, you could:

  • add a little bit of lemon zest and use lemon juice instead of balsamic vinegar
  • adding some diced cucumber or cook down some slices of bell pepper with the asparagus for some more fresh flavour
  • add other herbs such as parsley as well as the basil
  • use feta instead of mozzarella for a Greek touch

and really anything else that you like! This tomato rice salad is a great base to customise to use up whatever you have in the fridge!

Ingredients of Asparagus Rice

  • 1 cup rice
  • 1/2 cup asparagus
  • 1/2 cup green beans
  • 1/2 teaspoon ginger paste
  • 1 1/2 cup water
  • salt as required
  • 1/2 cup coconut milk
  • 3 tablespoon refined oil

How to make Asparagus Rice

Step 1

On a chopping board chop the onion, green beans finely and cut the asparagus. Place a pan over medium flame and heat oil in it. Once the oil is hot enough, add onions and ginger paste to it. Saute well for a while until the onion becomes translucent and mixture turns aromatic.

Step 2

Next, add on the rice with chopped beans, coconut milk, water and salt as per your taste. Let the mixture simmer for about 8-10 minutes until the rice are done.

Step 3

Once the rice becomes tender, add on the chopped asparagus and cook for some time until the water evaporates. Remove from heat and transfer it in a serving plate. Serve hot with a raita or grave of your choice and enjoy!

My heart is …

I see entertaining (or hosting) divided into two: heart and hands. My heart is, I want to feed and invite everyone. I love it when people come over, and I give my heart to hear our people’s stories, dive into their lives, learn more about how they got to where they are today. Sometimes it’s pretty, sometime’s it’s not.

You do have to take into account how big your table is, or what kind of party you’re hosting. Casual and everyone sits wherever? Invite as many as you think can fit.

Hosting around the table? Count how may you can squeeze around.

How to Store Cucumber Tomato Salad

This cucumber tomato red onion salad tastes WAY better chilled in order for the flavors to meld and the ingredients to become cool and crisp. I recommend at least 30 minutes. If you are running low on time, then place your salad in the freezer for up to 20 minutes and then return it to the refrigerator.

Whenever you serve your salad, whether within 30 minutes or 48 hours, you will need to give it a stir because the dressing does not contain an emulsifying agent and will separate – nothing that a little stir can’t solve.

If you aren’t eating all of your Cucumber Tomato Salad when served, then only add avocado to portion(s) that are being eaten because the avocado will brown if not eaten right away.


For the vegetable pilaf:

Generously coat a cast-iron braiser or Dutch oven in olive oil, then add onion, celery, carrot, mushrooms and bay leaves. Season with salt, pepper and saffron. Cook over low heat until the onions are translucent. Add the rice, season again, toss with a spoon for another 1-2 minutes and pour the stock over. Bring to a boil, reduce heat to a simmer and cover tightly. Cook for 8 minutes.

In a small bowl, toss the asparagus and peas with 2 tablespoons olive oil and season with salt and pepper. Arrange the asparagus spears on top of the rice in a circular shape and sprinkle the peas and asparagus slices in an even layer. Cover and continue to cook another 7 minutes.

For the tzatziki sauce:

Combine the yogurt in a bowl with the cucumber, mint, chopped garlic and lemon zest. Season with salt and pepper, to taste.

When the rice is done, place a handful of watercress in the center and close the lid again. Let rest for 5 minutes before fluffing with a fork. Serve the tzatziki sauce on the side.


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