Forbidden Rice Salad With Thai Coconut-Lime Dressing
★★★★★
PREP TIME
10 minutes
SERVES
2
Ingredients
1/4 cup
just-squeezed lime juice
2 1/2 tablespoons
fish sauce, preferably Red Boat
1/3 cup
full-fat coconut milk
1 tablespoon
palm sugar, or light brown sugar
1 1/2 tablespoons
grated lime zest (about 1 lime)
2 tablespoons
fresh lemongrass, finely chopped
1/2
serrano pepper, seeded and minced
1
garlic clove, minced
2 tablespoons
finely chopped fresh cilantro
1 tablespoon
finely chopped fresh mint
1 1/2 cups
cooked forbidden black rice
10 ounces
poached chicken breast, shredded
2
small Persian cucumbers, diced
4
large radishes, thinly sliced
1/2 cup
red cabbage, shredded
1
medium carrot, peeled and shredded
1 cup
snap peas, cut thinly on the bias
1/4 cup
roughly chopped fresh cilantro
1/4 cup
roughly chopped fresh mint
Instructions
- 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. Add the remaining dressing ingredients and stir to combine. Set aside.
- To assemble, divide the rice equally between two bowls. Divide the rest of the toppings in half and arrange on top of the rice. Drizzle with desired amount of dressing, toss, and enjoy!
