Total Time
Prep 15 mins
Cook 20 mins

A fresh-tasting rice salad with plenty of herbs. It's not hot or spicy, but it's bursting with flavour. The salad will keep for a day in the fridge.

Ingredients Nutrition


  1. Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
  2. Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chili and scallions, and cook for 2 minutes Set aside.
  3. Put the rice, chicken, mint, cilantro, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
  4. Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently.
  5. Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.