Description
This Thai Coconut Rice Salad is a refreshing and vibrant dish that combines sweet coconut rice with fresh vegetables and herbs.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 teaspoon salt
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rice, coconut milk, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
- Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork.
- In a large bowl, combine the cooked rice with carrots, cucumber, red bell pepper, green onions, and cilantro.
- In a small bowl, whisk together lime juice, soy sauce, and sesame oil.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg