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Thai Rice Salad Recipe

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Vegan Thai Rice Salad Recipe Video
Vegan Thai Rice Salad Recipe Video from www.blondelish.com

Description

This Thai Rice Salad Recipe is a refreshing and flavorful dish that is perfect for summer. It combines the flavors of sweet, salty, sour, and spicy in a colorful and healthy salad. The rice is mixed with fresh vegetables and herbs, and then dressed with a tangy and spicy dressing made with lime juice, fish sauce, and chili peppers. This salad can be served as a side dish or a main course, and it is perfect for a picnic or a potluck.

Prep Time

The prep time for this Thai Rice Salad Recipe is about 20 minutes. You will need to cook the rice and chop the vegetables and herbs. It is best to let the rice cool down before mixing it with the vegetables and dressing.

Cook Time

The cook time for this Thai Rice Salad Recipe is about 20 minutes. You will need to cook the rice according to package instructions.

Ingredients

  • 2 cups cooked jasmine rice, cooled
  • 1 red bell pepper, chopped
  • 1 cucumber, chopped
  • 1 carrot, grated
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped scallions
  • 1/4 cup roasted peanuts, chopped
  • 1 red chili pepper, minced
  • 1 garlic clove, minced
  • 1/4 cup lime juice
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar

Equipment

  • Cutting board and knife
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons

Method

  1. In a small mixing bowl, whisk together the minced chili pepper, minced garlic, lime juice, fish sauce, and brown sugar to make the dressing.
  2. In a large mixing bowl, combine the cooled rice, chopped red bell pepper, chopped cucumber, grated carrot, chopped cilantro, chopped mint, chopped basil, chopped scallions, and chopped peanuts.
  3. Pour the dressing over the rice mixture and toss to combine.
  4. Refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, taste and adjust seasoning as needed.

Notes

This Thai Rice Salad Recipe is best served cold, so make sure to refrigerate it for at least 30 minutes before serving. You can also make this salad ahead of time and store it in the refrigerator for up to 3 days. If you want to make it more substantial, you can add cooked chicken, shrimp, or tofu. You can also adjust the spice level by adding more or less chili pepper.

Nutrition Info

This Thai Rice Salad Recipe makes 6 servings. Each serving contains approximately:
  • Calories: 206
  • Carbohydrates: 34g
  • Protein: 5g
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Fiber: 2g
  • Sugar: 6g
  • Sodium: 499mg

Recipe Tips

  • Use a sharp knife to chop the vegetables and herbs for this salad. This will make the process easier and ensure that the pieces are evenly sized.
  • Make sure to let the rice cool down before mixing it with the vegetables and dressing. Hot rice can wilt the vegetables and make the salad soggy.
  • If you don't have jasmine rice, you can use any type of rice you have on hand. Just make sure to cook it according to package instructions.
  • If you don't have fish sauce, you can use soy sauce instead. The flavor will be slightly different, but still delicious.
  • If you don't like spicy food, you can omit the chili pepper or use a milder pepper.

Enjoy this Thai Rice Salad Recipe as a refreshing and healthy dish that is perfect for summer!


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