Thai-Style Rice Salad

Introduce

Chef :

Sonia

Thai-Style Rice Salad

I really fancied making a rice salad this evening and I think it turned out well. I used some Thai influences in the flavours, and the rice adds some much needed carbs so it is nice and filling. I served this for the family with roast salmon and it went down well. The nuts on top add some nice crunch.

Ingredient

1 tbsp

GF soy sauce

1 tsp

grated ginger

2 cloves

garlic, crushed

1 tsp

fish sauce

1 tsp

caster sugar

1 tbsp

fresh lime juice

1 tbsp

olive oil

to taste

Fresh chilli

large carrot

spring onions

1/2

cucumber

2 tbsp

crushed peanuts

1 pack

microwave rice

Cooking instructions

* Step 1

Grate the carrots into a large bowl using a peeler to create ribbons. Do the same with the cucumber leaving behind the wet seeds in the core. Add the sliced spring onions and about 2 thirds of the coriander and mix well.

* Step 2

Mix together the ingredients for the dressing in a bowl then set aside.

* Step 3

Microwave the rice according to the manufacturers instructions then allow to cool on a plate.

* Step 4

Mix together the rice and salad ingredients, then coat everything in the dressing. Put in a serving dish then top with the remaining coriander and crushed peanuts to serve.

Note: if there is a photo you can click to enlarge it

Tag

GF soy sauce grated ginger garlic, crushed Fish sauce caster sugar fresh lime juice olive oil fresh chilli large carrot spring onions Cucumber crushed peanuts microwave rice

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