Forbidden Rice Salad With Thai Coconut-Lime Dressing PT10M https://img3.recipesrun.com/201907/2019/1212/95/5/823287/300x200x90.jpg This vibrant, refreshing salad makes a great lunch or light dinner, but the dressing is really the star here. The bright lime and rich coconut milk pairs perfectly with briny fish sauce, spicy chile, and herbs. Warning: The dressing is addicting—it also makes a great dipping sauce for fresh spring rolls, chicken satay skewers, and lettuce cups. 2 servings Ingredients: 1/4 cup roughly chopped fresh mint 1/4 cup roughly chopped fresh cilantro 1 snap peas, cut thinly on the bias 1 medium carrot, peeled and shredded 1/2 cup red cabbage, shredded 4 large radishes, thinly sliced 2 small Persian cucumbers, diced 10 oz. poached chicken breast, shredded 1 1/2 cups cooked forbidden black rice 1 tbsp. finely chopped fresh mint 2 tbsp. finely chopped fresh cilantro 1 garlic clove, minced 1/2 serrano pepper, seeded and minced 2 tbsp. fresh lemongrass, finely chopped 1 1/2 tbsp. grated lime zest (about 1 lime) 1 tbsp. palm sugar, or light brown sugar 1/3 cup full-fat coconut milk 2 1/2 tbsp. fish sauce, preferably Red Boat 1/4 cup just-squeezed lime juice