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
Ingredients
- 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
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.
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.