The cooking time is based on the rice I had. Yours might be different
Prep Time 20 minutesmins
Cook Time 50 minutesmins
Servings 4people
Author Simone van den Berg
Ingredients
150grwild rice
2kaffir lime leaves
4cmginger
200grsugar snapsfinely sliced
240grred cabbagethinly sliced
150grmangoin cubes
1/2cucumberin ribbons
basil
2red chiliseeds removed and cut into small pieces
freshly shaved coconut
pepper and salt
Coconut dressing
125mlcoconut milk
3kaffir lime leaves
1tspginger grated
2tspfish sauce
Instructions
Place the rice, kaffir lime leaves, ginger slices and water into a medium sized pan and turn the heat on high. Bring to the boil and cook the rice according to package instructions. Once cooked, drain and leave to cool.
Make the dressing by mixing the coconut with the kaffir lime, ginger and fish sauce in a measuring cup. Use a stick blender to mix it all.
Cut the sugar snaps a bit smaller and cook them briefly (about 1-2 minutes)
Place the rice, red cabbage, mango, sugar snaps, basil and red chili together in a bowl. Add half of the dresing and mix it all together.
Divide over four bowls and top with the red chili and shaved coconut. Divide the cucumber ribbons over the bowls.
Notes
Kaffir lime has a pretty unique taste and is hard to replace. You will find it in the asian grocery store. I tend to buy a large bag and keep the leaves in the freezer. I take out what I need and the bag lasts me a long time that way.