Southern Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)
Servings
8people
Servings
8people
Ingredients
SALAD
2stalksfresh lemongrass
1cupshredded or flaked unsweetened coconut, toasted
6wild lime leaves, cut crosswise into very thin stripsoptional
1tablespoonground dried red chili flakes
1cupfresh green beans, thinly sliced crosswise on the diagonal into little ovals
1cupcooked fresh or frozen edamame beans
1cuppeeled and diced fresh cucumberseeded if desired
1cupfresh bean sprouts
1cupdiced tart green apple
1cupchopped fresh or canned pineapple or grapefruit
1cupdry-roasted, unsalted cashews or peanutschopped or whole
6cupscooked long-grain brown or jasmine rice
DRESSING
1/4cuplow-sodium soy sauce
1/4cupfresh lime juice or white vinegar
1/4cuppineapple juice
1/4cuppineapple chunks
3tablespoonssugar
2teaspoonssesame oil
1/2teaspoonsaltoptional
2tablespoonscoarsely chopped cilantro
1tablespooncoarsely chopped garlic
1/4teaspoonchili-garlic sauce or other hot sauce
Instructions
Combine all dressing ingredients in a food processor or blender and blend until smooth. Set aside until serving time, or refrigerate for up to 5 days. (Makes about 2/3 cup.)
Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves. Carefully slice crosswise, cutting as thinly as possible, to make very thin rounds. Set aside. Chop and prepare all remaining salad components.
Place rice in a large serving bowl. Add all salad ingredients and toss well. Add about half of the dressing and toss again. Serve with additional dressing on the side.
Recipe Notes
Nutrition Facts
Southern Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)
Amount Per Serving
Calories 392
% Daily Value*
Sodium 186mg8%
Total Carbohydrates 55g18%
Dietary Fiber 6g24%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.