Rice Salad

Name: Rice Salad
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 1 avocado, peeled, stoned (pitted) and diced; 30 ml/2 tbsp sweet chilli sauce; 2 lemon grass stalks, finely chopped; fresh Thai sweet basil leaves, to garnish; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 2 kaffir lime leaves, torn into small pieces; small bunch fresh coriander (cilantro), chopped; 300 ml/½ pint/1¼ cups water; 115 g/4 oz/1 cup flaked (sliced) almonds, toasted; 1 Asian pear, cored and diced; ½ lemon grass stalk, sliced; ½ medium cucumber, finely diced; 10 ml/2 tsp shrimp paste; 50 g/2 oz dried shrimp, chopped; 350 g/12 oz/3 cups cooked rice; 1 fresh green or red chilli, seeded and finely sliced

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The sky’s the limit with this recipe. Use whatever fruit, vegetables and even leftover meat that you might have, mix with cooked rice and pour over the fragrant dressing.

Ingredients

350 g/12 oz/3 cups cooked rice
1

Asia
Thailand
Pescatarian
South East Asia
Gluten-free

Method

Make the dressing. Put the measured water in a small pan with the shrimp paste, sugar, kaffir lime leaves and lemon grass. Heat gently, stirring, until the sugar dissolves, then bring to boiling point and simmer for 5 minutes. Strain into a bowl and set aside until cold.