Forbidden Rice Salad With Thai Coconut-Lime Dressing – a delicious recipe with coconut-lime dressing, lime juice, fish sauce, full-fat coconut milk, palm sugar, lime zest. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To make the dressing, in a small bowl, whisk together the lime juice, fish sauce, coconut milk, and palm sugar in a small bowl until the sugar is dissolved. Add the remaining dressing ingredients and stir to combine. Set aside.
2
To assemble, divide the rice equally between two bowls. Divide the rest of the toppings in half and arrange on top of the rice. Drizzle with desired amount of dressing, toss, and enjoy!
510
kcal
Calories
4
g
Fat
84
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 21 ingredients. The key ingredients include: For the Thai coconut-lime dressing, 1/4 cup just-squeezed lime juice, 2 1/2 tablespoons fish sauce, preferably Red Boat, 1/3 cup full-fat coconut milk, and more.
Yes, Forbidden Rice Salad With Thai Coconut-Lime Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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