Thai Rice and Herb Salad

Thai Rice and Herb Salad

4 cups cooked sprouted brown rice
2 tablespoons fresh lime juice
1 ½cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
1½ cups edamame
1 sweet red bell pepper, cut in thin 2-inch-long strips
2 tablespoons finely chopped mint
¼ cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
1 cup loosely packed chopped cilantro
1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
1teaspoon finely minced lemon grass from the tender inner part of the stalk
1 bird or Serrano chilli, minced
Leaf lettuce for serving

For the dressing

2 tablespoons Thai fish sauce
⅓cup water
1 teaspoon brown sugar
½ teaspoon minced lemon grass, from the tender inner part of the stalk
1 garlic clove, minced
¼ to 1/2 teaspoon crumbled dried red chilli
2 tablespoons vegetable oil
3 tablespoons fresh lime juice


Combine all of the salad ingredients in a large bowl.
Combine the fish sauce and water in a small saucepan.
Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil.
Lower the heat, and simmer for five minutes, stirring occasionally.
Make sure the liquid does not boil down.
Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice.
Toss with the salad.
Line a platter with lettuce leaves, top with the salad and serve.




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