Thai Coconut Rice Salad
50 Minutes
Thai
Serves: 8
Bring the flavors of Thailand to your next BBQ with a fresh and easy-to-make-ahead Thai Coconut Rice Salad! Crunchy cabbage, fresh cucumber, cashews and a sweet and spicy peanut dressing are sure to cool and satisfy.
Ingredients
2 cups Royal® Basmati Rice
1/3 cup lime juice
3 tablespoons fish sauce or 1 teaspoon fine sea salt
1 tablespoon sugar
1 garlic clove, minced
2 red Thai chiles, thinly sliced, or 1/2 teaspoon red pepper flakes
1/2 cup creamy unsweetened peanut butter
1/2 cup canned coconut milk, plus more if needed
1 tablespoon lime juice
1 tablespoon brown sugar
1/2 teaspoon fine sea salt
1 medium cucumber, diced
2 cups shredded red cabbage
1/2 cup mint leaves
1/2 cup cilantro leaves
4 green onions, thinly sliced
1/2 cup roasted cashews
1/2 cup toasted flaked coconut
Preparation
- In a large saucepan combine rice and 4 cups water.
- Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer until rice is tender, about 15 minutes.
- Remove from the heat and let sit 10 minutes.
- Uncover, fluff rice with a fork and spread out on a baking sheet to cool completely.
- In a medium bowl whisk together lime juice, fish sauce or salt, sugar, garlic and chiles or pepper flakes. Toss with the cooled rice.
- In a medium bowl whisk together peanut butter, coconut milk, lime juice, brown sugar and salt. If needed, add a little more coconut milk to reach the desired consistency. Set aside.
- Toss rice in a large serving bowl with cucumber, cabbage, mint, cilantro, green onion, cashews and coconut. Drizzle with peanut sauce and serve.
