Southern Thai Rice Salad With Fresh Herbs

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 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 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)

Recipe

• 1 dressing: combine all dressing ingredients in a food processor or blender and blend until smooth. set aside until serving time or refrigerate up to 5 days. it will make about 2/3 cup.
• 2 salad: trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves. slice crosswise as thinly as possible. set aside. chop and prepare all remaining salad ingredients.
• 3 place cooked rice in a large serving bowl. add all the remaining salad ingredients and toss well.
• 4 add about 1/2 dressing and toss again. serve with the remaining dressing on the side.