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Warm Thai coconut and lemongrass salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate rice with vibrant, flavorful salad.
Ingredients:
  • 300.00 gm jasmine rice
  • 1 stalk lemongrass, trimmed, bruised
  • 165ml can coconut milk
  • 1/2 small red onion, halved, thinly sliced
  • 1 Lebanese cucumber, halved, thinly sliced
  • 250.00 ml bean sprouts, trimmed
  • 250.00 ml fresh mint leaves, torn
  • 250.00 ml fresh coriander leaves, torn
  • 1 small green oak lettuce, leaves separated, torn
  • 200g grape tomatoes, halved
  • 86.63 gm lime juice
  • 21.00 gm soy sauce
  • 2cm piece fresh ginger, peeled, finely chopped
Instructions:
  • In a heavy-based saucepan over medium-high heat, combine rice, lemongrass, coconut milk, and 2 1/2 cups cold water. Cover and bring to a boil. Reduce heat to low and simmer for 10 to 12 minutes until rice is tender and liquid is absorbed. Season with salt and pepper. Let it sit covered for 5 minutes, then fluff with a fork. Remove and discard lemongrass, then allow to cool for 5 minutes before serving.
  • In a large bowl, combine onion, cucumber, sprouts, mint, coriander, lettuce, tomato, and cooled rice. Gently toss to mix.
  • In a small jug, mix together lime juice, soy sauce, and ginger. Pour the dressing over the salad and gently toss to combine. Serve.

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