Rice & Herb Salad
Fragrant salad made with herbs, coconut and chilli.
- Yield: Serves 6
- Preparation Time: 15 Minutes
- Cooking Time: 30 Minutes
Ingredients
- 1 ½ cups jasmine rice
- ½ cup desiccated coconut
- 1 bunch fresh mint, leaves picked, chopped
- 2 bunches fresh coriander, leaves picked, chopped
- 1 stem lemon grass, pale section only, thinly sliced
- 4 shallots, trimmed, thinly sliced
- 6 fresh kaffir lime leaves, vein removed, finely shredded
- 1 small lebanese cucumber, finely chopped
- 1 celery stick, trimmed, finely chopped
- 2 small fresh red chillies (optional), halved, deseeded, thinly sliced
- 2 tbs fresh lime juice
- 1 ½ tbs fish sauce
Directions
- Cook the Rice and then set aside for 10 minutes to cool. Spread the rice over a large baking tray. Set aside to cool completely.
- Meanwhile, place the coconut in a non-stick frying pan over medium-low heat. Cook, stirring, for 1-2 minutes or until toasted.
- Combine the rice, coconut, mint, coriander, lemon grass, shallot, lime leaves, cucumber, celery and chilli, if desired, in a large serving bowl.
- Combine the lime juice and fish sauce in a jug. Add to the rice mixture. Toss to combine. Season with salt and pepper.
