Warm Thai coconut and lemongrass salad

Cooking Salads Warm Thai coconut and lemongrass salad

Give rice a mega flavour boost with this colourful salad.

Lables: High fibre Low sodium Vegetarian Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place rice, lemongrass, coconut milk and 2 1/2 cups cold water in a heavy-based saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed and rice is tender. Stir with a fork. Season with salt and pepper. Set aside for 5 minutes. Remove lid. Fluff mixture with fork to separate grains. Remove and discard lemongrass. Cool for 5 minutes.
  2. Place the onion, cucumber, sprouts, mint, coriander, lettuce and tomato in a large bowl. Add cooled rice. Toss gently to combine.
  3. Combine lime juice, soy sauce and ginger in a small jug. Drizzle over salad. Toss gently to combine. Serve.

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1 1/2 cups jasmine rice
1 stalk lemongrass, trimmed, bruised
165ml can coconut milk
1/2 small red onion, halved, thinly sliced
1 Lebanese cucumber, halved, thinly sliced
1 cup bean sprouts, trimmed
1 cup fresh mint leaves, torn
1 cup fresh coriander leaves, torn
1 small green oak lettuce, leaves separated, torn
200g grape tomatoes, halved
1/3 cup lime juice
1 tbsp soy sauce
2cm piece fresh ginger, peeled, finely chopped

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Salads
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