Name: Rice and Herbs Salad (Yam Khao)
Yield: Serves 6 to 8
Cuisine: Thailand
Ingredients: ½ teaspoon crumbled dried red chile; 1 heaping teaspoon palm sugar or substitute brown sugar; 3 tablespoons fresh lime juice; ¼ cup water; Leaf lettuce leaves to line the serving platter; 1 teaspoon finely minced lemon grass; ¼ cup finely sliced shallots, separated into rings; 1 bird chile or serrano chile, minced; ½ cup Thai fish sauce; 1 cup loosely packed coarsely chopped or shredded fresh coriander leaves; ½ teaspoon minced lemon grass; 4 cups cooked Thai jasmine or American jasmine rice; 2 tablespoons fresh lime juice; 2 tablespoons finely chopped fresh mint; ¼ cup packed fresh Asian or sweet basil leaves, coarsely chopped; 1½ cups packed coarsely chopped watercress leaves and fine stems; 1½ to 2 cups chopped long beans or green beans (¼-inch lengths); 2 large or 3 medium plum tomatoes, finely chopped; 1 clove garlic, minced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

There are many delicious ways of using leftover Thai rice. This south Thai salad is fresh and attractive with its dressing; extra dressing is served in small bowls spicing as they with.

Ingredients

Salad

4 cups cooked Thai jasmine or American jasmine rice
2 tablespoons fresh lime juice

Asia
Thailand
Pescatarian
South East Asia
Gluten-free

Method

Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps. Add the lime juice and toss to mix. Add the watercress and toss. Place a large saucepan with 1 inch of water over high heat and bring to a boil. Add the beans, cover, and blanch for 1 minute, or until slightly softened. Drain and add to the rice, tossing to mix well. Add the remaining salad ingredients a

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Salad

Method

Part of