Southern Thai Rice Salad With Fresh Herbs Recipe

Name: Southern Thai Rice Salad With Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks fresh lemongrass; 1 cup unsweetened coconut, toasted (flaked or shredded); 1 tablespoon red chili pepper flakes; 1 cup green beans, fresh, thinly sliced crosswise on the diagonal; 1 cup edamame (fresh or frozen); 1 cup cucumber, peeled and diced (seeded if desired); 1 cup bean sprouts; 1 cup tart green apple, diced; 1 cup pineapple (fresh or canned); 1 cup dry-roasted unsalted cashews (or peanuts); 6 cups cooked long-grain brown rice (or jasmine rice); ¼ cup low sodium soy sauce; ¼ cup lime juice or ¼ cup white vinegar; ¼ cup pineapple juice; ¼ cup pineapple chunk; 3 tablespoons sugar; 2 teaspoons sesame oil; ½ teaspoon salt (optional); 2 tablespoons cilantro, coarsely chopped; 1 tablespoon garlic, coarsely chopped; ¼ teaspoon chili-garlic sauce (or other hot sauce)

Servings: persons

2 stalks fresh lemongrass
1 cup unsweetened coconut, toasted (flaked or shredded)
1 tablespoon red chili pepper flakes
1 cup green beans, fresh, thinly sliced crosswise on the diagonal
1 cup edamame (fresh or frozen)
1 cup cucumber, peeled and diced (seeded if desired)
1 cup bean sprouts
1 cup tart green apple, diced
1 cup pineapple (fresh or canned)
1 cup dry-roasted unsalted cashews (or peanuts)
6 cups cooked long-grain brown rice (or jasmine rice)
¼ cup low sodium soy sauce
¼ cup lime juice or ¼ cup white vinegar
¼ cup pineapple juice
¼ cup pineapple chunk
3 tablespoons sugar
2 teaspoons sesame oil
½ teaspoon salt (optional)
2 tablespoons cilantro, coarsely chopped
1 tablespoon garlic, coarsely chopped
¼ teaspoon chili-garlic sauce (or other hot sauce)

1
DRESSING: Combine all dressing ingredients in a food processor or blender and blend until smooth.
2
Set aside until serving time or refrigerate up to 5 days.
3
It will make about 2/3 cup.
4
SALAD: Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves.
5
Slice crosswise as thinly as possible.
6
Set aside.
7
Chop and prepare all remaining salad ingredients.
8
Place cooked rice in a large serving bowl.
9
Add all the remaining salad ingredients and toss well.
10
Add about 1/2 dressing and toss again.
11
Serve with the remaining dressing on the side.

1203

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 stalks fresh lemongrass, 1 cup unsweetened coconut, toasted (flaked or shredded), 1 tablespoon red chili pepper flakes, 1 cup green beans, fresh, thinly sliced crosswise on the diagonal, and more.

Yes, Southern Thai Rice Salad With Fresh Herbs 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.

That's it — enjoy your meal!

Southern Thai Rice Salad With Fresh Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions