Forbidden Rice Salad With Thai Coconut-Lime Dressing

By Lori

2 Person

10 Minutes

0 Calories

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.

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

Method

01

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.
02

Add the remaining dressing ingredients and stir to combine. Set aside.
03

To assemble, divide the rice equally between two bowls. Divide the rest of the toppings in half and arrange on top of the rice.
04

Drizzle with desired amount of dressing, toss, and enjoy!

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Forbidden Rice Salad With Thai Coconut-Lime Dressing

4.7

( By Lori )

01 Information

Grade easy
Serving 2 servings
Prep Time 5 Mins
Cook Time 5 Mins
Total Time 10 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

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!

04 Author