Forbidden Rice Salad With Thai Coconut-Lime DressingPT10Mhttps://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 mint1/4 cup roughly chopped fresh cilantro1 snap peas, cut thinly on the bias1 medium carrot, peeled and shredded1/2 cup red cabbage, shredded4 large radishes, thinly sliced2 small Persian cucumbers, diced10 oz. poached chicken breast, shredded1 1/2 cups cooked forbidden black rice1 tbsp. finely chopped fresh mint2 tbsp. finely chopped fresh cilantro1 garlic clove, minced1/2 serrano pepper, seeded and minced2 tbsp. fresh lemongrass, finely chopped1 1/2 tbsp. grated lime zest (about 1 lime)1 tbsp. palm sugar, or light brown sugar1/3 cup full-fat coconut milk2 1/2 tbsp. fish sauce, preferably Red Boat1/4 cup just-squeezed lime juice
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.
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01
Information
Gradeeasy
Serving
2 servings
Prep Time5 Mins
Cook Time5 Mins
Total Time10 Mins
02
Ingredients
For the salad bowl and toppings
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
For the Thai coconut-lime dressing
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
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03
Method
Step 1
To make the dressing, in a small bowl, whisk together the lime juice, fish sauce, coconut milk, and palm sugar in a small bowl until the sugar is dissolved.
Step 2
Add the remaining dressing ingredients and stir to combine. Set aside.
Step 3
To assemble, divide the rice equally between two bowls. Divide the rest of the toppings in half and arrange on top of the rice.
Step 4
Drizzle with desired amount of dressing, toss, and enjoy!
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