Jasmine Rice Salad Recipe
Satiated with few nutrients, Jasmine Rice Salad serves perfect for those on a nutritious diet. Jasmine Rice Salad is a cheap, spicy and healthy salad which can be spotted on almost every cook€™s gamut and takes a top place on mine as well.
Experience the joy of this hearty salad!
Summary
Main IngredientRice
Ingredients
| Jasmine rice | 6 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) (SAUCE:) | |
| Lemon grass | 3 , dried (SAUCE:) | |
| Soy sauce | 3/4 Cup (16 tbs) (SAUCE:) | |
| Sugar | 1 Cup (16 tbs) (SAUCE:) | |
| Grated ginger | 2 Tablespoon, dried (SAUCE:) | |
| Cayenne powder | 1/3 Teaspoon (SAUCE:) | |
| 2 limes, the juice and grated peel | ||
| Shredded coconut | 1 1/2 Cup (16 tbs) (SAUCE:) | |
| Spinach | 1 Cup (16 tbs), finley chopped (SAUCE:) | |
| 1 cucumber, thinly sliced and quartered | ||
| Jicama | 1 Cup (16 tbs), diced (SAUCE:) | |
| 1/2 red bell pepper, cut into 1-inch thin strips | ||
| Onions | 1/2 Cup (16 tbs), chopped (SAUCE:) | |
| Snow peas | 1/2 Cup (16 tbs) (SAUCE:) | |
| Bean sprouts | 1 Cup (16 tbs) (SAUCE:) | |
| Orange | 1 Cup (16 tbs), peeled (SAUCE:) | |
| Cilantro | 1/2 Cup (16 tbs), chopped (SAUCE:) | |
| Roasted peanuts | 1 Cup (16 tbs), chopped (SAUCE:) | |
Directions
First boil the rice according to package directions.
Cool.
To quickly cool rice spread it in a thin layer on cookie sheets or in a large bowl.
In a saucepan combine water and lemon grass (lemon grass tea) and simmer for at least 8 minutes.
Then set aside to cool.
In a frying pan dry-roast the coconut by stirring over medium heat until toasted golden.
Set aside the lemon grass tea and the roasted coconut to cool.
Strain the lemon grass from the tea.
To the tea, add all the rest of the Sauce ingredients and mix or blend well.
Assemble salad by gently tossing rice, coconut and vegetables with Sauce.
Cool.
To quickly cool rice spread it in a thin layer on cookie sheets or in a large bowl.
In a saucepan combine water and lemon grass (lemon grass tea) and simmer for at least 8 minutes.
Then set aside to cool.
In a frying pan dry-roast the coconut by stirring over medium heat until toasted golden.
Set aside the lemon grass tea and the roasted coconut to cool.
Strain the lemon grass from the tea.
To the tea, add all the rest of the Sauce ingredients and mix or blend well.
Assemble salad by gently tossing rice, coconut and vegetables with Sauce.
Chef
