Thai-Style Sprouted Rice and Herb Salad Recipe

Name: Thai-Style Sprouted Rice and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked sprouted brown rice; 2 tablespoons fresh lime juice; 1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix; 1 1/2 cups edamame; 1 sweet red bell pepper, cut in thin 2-inch-long strips; 2 tablespoons finely chopped mint; 1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped; 1 cup loosely packed chopped cilantro; 1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional; 1 teaspoon finely minced lemon grass from the tender inner part of the stalk; 1 bird or serrano chili, minced; Leaf lettuce for serving; 2 tablespoons Thai fish sauce; ⅓ cup water; 1 teaspoon brown sugar, turbinado sugar or dark agave nectar; 1/2 teaspoon minced lemon grass, from the tender inner part of the stalk; 1 garlic clove, minced; 1/4 to 1/2 teaspoon crumbled dried red chili; 2 tablespoons canola oil; 3 tablespoons fresh lime juice

Servings: persons

4 cups cooked sprouted brown rice
2 tablespoons fresh lime juice
1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
1 1/2 cups edamame
1 sweet red bell pepper, cut in thin 2-inch-long strips
2 tablespoons finely chopped mint
1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
1 cup loosely packed chopped cilantro
1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion optional
1 teaspoon finely minced lemon grass from the tender inner part of the stalk
1 bird or serrano chili, minced
Leaf lettuce for serving
2 tablespoons Thai fish sauce
⅓ cup water
1 teaspoon brown sugar, turbinado sugar or dark agave nectar
1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
1 garlic clove, minced
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons canola oil
3 tablespoons fresh lime juice

1
Combine all of the salad ingredients in a large bowl.
2
Combine the fish sauce and water in a small saucepan.
3
Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil.
4
Lower the heat, and simmer for five minutes, stirring occasionally.
5
Make sure the liquid does not boil down.
6
Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice.
7
Toss with the salad.
8
Line a platter with lettuce leaves, top with the salad and serve.

808

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

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

You need 20 ingredients. The key ingredients include: 4 cups cooked sprouted brown rice, 2 tablespoons fresh lime juice, 1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix, 1 1/2 cups edamame, and more.

Yes, Thai-Style Sprouted Rice and Herb Salad 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.

Thai-Style Sprouted Rice and Herb Salad

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