Asian salad with black rice
Prep Time
20 mins
Cook Time
50 mins
The cooking time is based on the rice I had. Yours might be different
Servings: 4 people
Author: Simone van den Berg
  • 150 gr wild rice
  • 2 kaffir lime leaves
  • 4 cm ginger
  • 200 gr sugar snaps finely sliced
  • 240 gr red cabbage thinly sliced
  • 150 gr mango in cubes
  • 1/2 cucumber in ribbons
  • basil
  • 2 red chili seeds removed and cut into small pieces
  • freshly shaved coconut
  • pepper and salt
Coconut dressing
  • 125 ml coconut milk
  • 3 kaffir lime leaves
  • 1 tsp ginger grated
  • 2 tsp fish sauce
  1. 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.
  2. 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.
  3. Cut the sugar snaps a bit smaller and cook them briefly (about 1-2 minutes)
  4. 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.
  5. Divide over four bowls and top with the red chili and shaved coconut. Divide the cucumber ribbons over the bowls.
Recipe 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.