Southern Thai Rice Salad With Fresh Herbs

May 21, 2023May 21, 20230 4
Southern Thai Rice Salad with Fresh Herbs
in Salad

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 stalks fresh lemongrass
1 cup unsweetened coconut , toasted ( flaked or shredded )
1 tablespoon red chili pepper flakes
1 cup green beans , fresh , thinly sliced crosswise on the diagonal
1 cup edamame ( fresh or frozen )
1 cup cucumber , peeled and diced ( seeded if desired )
1 cup bean sprouts
1 cup tart green apple , diced
1 cup pineapple ( fresh or canned )
1 cup dry-roasted unsalted cashews ( or peanuts )
6 cups cooked long-grain brown rice ( or jasmine rice )
1/4 cup low sodium soy sauce
1/4 cup lime juice or 1/4 cup white vinegar
1/4 cup pineapple juice
1/4 cup pineapple chunk
3 tablespoons sugar
2 teaspoons sesame oil
1/2 teaspoon salt ( optional )
2 tablespoons cilantro , coarsely chopped
1 tablespoon garlic , coarsely chopped
1/4 teaspoon chili-garlic sauce ( or other hot sauce )

Nutrision Information

Servings Per Recipe
6-8
Calories
480
Sugar
14g
Fat
20g
This Southern Thai Rice Salad with Fresh Herbs is a bright and flavorful dish that incorporates a range of fresh ingredients to delight your taste buds and nourish your body. With crisp green beans, hearty edamame, juicy pineapple, and refreshing cucumber, this salad combines a range of textures to keep things interesting. A sprinkling of crispy toasted coconut and cashews add a satisfying crunch, while a tangy dressing featuring soy sauce, lime juice, and pineapple chunks ties everything together.

Instructions

1.Preheat a large skillet or wok over medium-high heat. Add the lemongrass and toast until fragrant, about 5 minutes.
2.Add the toasted coconut and red chili flakes to the skillet and toss to combine. Toast for an additional 2-3 minutes until the coconut is golden brown.
3.In a large bowl, mix together the green beans, edamame, cucumber, bean sprouts, apple, and pineapple. Add in the toasted coconut mixture and toss to combine.
4.In a small bowl, whisk together the soy sauce, lime juice or vinegar, pineapple juice, pineapple chunks, sugar, sesame oil, salt (if using), cilantro, garlic, and chili-garlic sauce until well combined.
5.Add the dressing to the bowl with the vegetables and toss to coat.
6.Serve over a bed of cooked brown or jasmine rice, topped with the dry roasted cashews (or peanuts). Enjoy!

PROS

This salad is packed with fresh, nutritious ingredients like green beans, edamame, and cucumber.

The dressing is light and flavor-packed, featuring soy sauce, lime juice, and sesame oil for a balance of sweet, salty, and sour flavors.

CONS

This recipe calls for toasting the coconut and cashews, which can increase the overall calorie and fat content of the dish.

While the recipe uses a range of fresh produce, it may be difficult to find tart green apples and fresh lemongrass in some areas.

HEALTH & BENEFITS

This salad is low in saturated fat and high in fiber, making it a heart-healthy choice.
The dish is also loaded with vitamins and minerals from the wide range of vegetables used, including vitamin C, iron, and folate. The apple and pineapple both provide immune-boosting vitamin C as well.
The edamame used in this recipe is also a great source of plant-based protein, making this a satisfying and nutrient-dense meal.

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