Forbidden rice salad with thai coconut-lime dressing
Indulge in the exotic flavors of forbidden rice salad drizzled with zesty Thai coconut-lime dressing. The perfect fusion of sweet, tangy, and savory notes.
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
- 280g 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:
- Prepare the dressing by mixing lime juice, fish sauce, coconut milk, and palm sugar in a small bowl until the sugar dissolves. Include the other dressing ingredients and mix well. Keep it aside.
- For serving, portion out the rice into two bowls evenly. Divide the remaining toppings in half and place them on top of the rice. Finish off by pouring the dressing as per your preference, mix everything together, and savor the flavors!
Summary:
- Calories: 1721 kcal
- Fat: 32 g
- Protein: 96 g
- Carbs: 265 g
- Potassium: 3114 mg
- Magnesium: 692 mg