Southern Thai Rice Salad With Fresh Herbs
- Ready In:
- 20mins
- Ingredients:
- 21
- Serves:
-
8-10
ingredients
-
SALAD
- 2 stalks fresh lemongrass
- 1 cup unsweetened coconut, toasted (flaked or shredded)
- 1 tablespoon red chili pepper flakes
- 1 cup green beans, fresh, thinly sliced crosswise on the diagonal
- 1 cup edamame (fresh or frozen)
- 1 cup cucumber, peeled and diced (seeded if desired)
- 1 cup bean sprouts
- 1 cup tart green apple, diced
- 1 cup pineapple (fresh or canned)
- 1 cup dry-roasted unsalted cashews (or peanuts)
- 6 cups cooked long-grain brown rice (or jasmine rice)
-
DRESSING
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup lime juice or 1/4 cup white vinegar
- 1⁄4 cup pineapple juice
- 1⁄4 cup pineapple chunk
- 3 tablespoons sugar
- 2 teaspoons sesame oil
- 1⁄2 teaspoon salt (optional)
- 2 tablespoons cilantro, coarsely chopped
- 1 tablespoon garlic, coarsely chopped
- 1⁄4 teaspoon chili-garlic sauce (or other hot sauce)
directions
- DRESSING: Combine all dressing ingredients in a food processor or blender and blend until smooth. Set aside until serving time or refrigerate up to 5 days. It will make about 2/3 cup.
- SALAD: Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves. Slice crosswise as thinly as possible. Set aside. Chop and prepare all remaining salad ingredients.
- Place cooked rice in a large serving bowl. Add all the remaining salad ingredients and toss well.
- Add about 1/2 dressing and toss again. Serve with the remaining dressing on the side.
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RECIPE SUBMITTED BY
TXOLDHAM
Plano, Texas