Warm Thai coconut and lemongrass salad
Warm Thai coconut and lemongrass salad
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Serves 6
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Prep 10 minutes (plus cooling time)
·
Cook 15 minutes
Ingredient
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1½ cups jasmine rice
·
1 stalk lemongrass, trimmed, bruised
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165ml can coconut milk
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½ small red onion, halved, thinly sliced
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1 Lebanese cucumber, halved, thinly sliced
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1 cup bean sprouts, trimmed
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1 cup fresh mint leaves, torn
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1 cup fresh coriander leaves, torn
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1 small green oak lettuce, leaves separated,
torn
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200g grape tomatoes, halved
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¹⁄³ cup lime juice
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1 tablespoon soy sauce
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2cm piece fresh ginger, peeled, finely
chopped
Recipe
1.
Place rice, lemongrass, coconut milk and 2 ½ 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.
Nutrition: (per serve) 1061kJ; 4.9g fat;
4.1g sat fat; 5.8g protein; 44g carbs; 3.1g fibre; 0mg chol; 285mg sodium.
