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    You are in: Home / Recipes / Coconut Rice Salad Recipe
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    Coconut Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Camden Cook's Note:

    Originally publised in Company's Coming Weekend Cooking

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    Units: US | Metric


    1. 1
      Cook rice.
    2. 2
      Combine first 7 ingredients in a large bowl.
    3. 3
      Combine the next 6 ingredients to make the coconut lime dressing in a jar with a tight fitting lid.
    4. 4
      Shake the dressing ingredients well and drizzle over the rice mixture, then toss.

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    Ratings & Reviews:

    • on September 27, 2011


      Uncooked rice? I don't think so. I cooked the rice. 1 cup uncooked jasmine rice, makes 3 cups cooked. I dbld everything w/the exception of the coconut milk, of which, I used a light coconut milk. I also omitted the cooking oil. I just didn't make sense to me and only added unncessary fat. In all fairness, I made this recipe a cpl of times to cm up w/wht I did. Initially, I did follow the org recipe, w/the exception of the uncooked rice. It jst didn't jive. Once, I made the changes, it was fabulous; 5 STARS! The org version...nt so much. This is why, one shld try out a recipe B4 posting. Trial and error.

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    Nutritional Facts for Coconut Rice Salad

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.2
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 9.3 g
    Cholesterol 0.0 mg
    Sodium 135.9 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 4.5 g
    Sugars 22.3 g
    Protein 7.2 g

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