Thai-Style Sprouted Rice and Herb Salad
Updated March 2, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups cooked sprouted brown rice
- 2tablespoons fresh lime juice
- 1½cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
- 1½cups edamame
- 1sweet red bell pepper, cut in thin 2-inch-long strips
- 2tablespoons finely chopped mint
- ¼cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
- 1cup loosely packed chopped cilantro
- 1shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or ¼ cup finely sliced scallion optional
- 1teaspoon finely minced lemon grass from the tender inner part of the stalk
- 1bird or serrano chili, minced
- Leaf lettuce for serving
- 2tablespoons Thai fish sauce
- ⅓cup water
- 1teaspoon brown sugar, turbinado sugar or dark agave nectar
- ½teaspoon minced lemon grass, from the tender inner part of the stalk
- 1garlic clove, minced
- ¼ to ½teaspoon crumbled dried red chili
- 2tablespoons canola oil
- 3tablespoons fresh lime juice
For the Dressing
Nutritional analysis per serving (8 servings)
183 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the salad ingredients in a large bowl.
- Step 2
Combine the fish sauce and water in a small saucepan. Add the sugar, lemon grass, garlic and chili flakes, and bring to a boil. Lower the heat, and simmer for five minutes, stirring occasionally. Make sure the liquid does not boil down. Transfer to a bowl or measuring cup, and whisk in the canola oil and lime juice. Toss with the salad.
- Step 3
Line a platter with lettuce leaves, top with the salad and serve.
- Advance preparation: You can combine all of the salad ingredients several hours before serving and refrigerate. Toss with the dressing just before serving.
Private Notes
Comments
Use 2 cups instead of 4 -- on the rice and you are golden. This recipe is awesome. We did a side of tofu with Sriracha sauce. Yum.
Great salad. I substituted regular brown rice, lemon zest for the lemon grass and used arugula. Skipped the serrano chili. Played with the dressing until I liked the taste (more lime juice, less fish sauce). Holds up next day for lunch.
Is this best served cold or warm?
Very delicious! The dressing has similar ingredients to other asian dressings I use for rice-noodle salads but as this is briefly simmered it brings out the flavors more. I had sprouted brown rice in my freezer after making a batch 2 weeks ago and all other ingredients, so I was good to go. Only addition: bean sprouts to top. Served with crispy pan-fried tofu.
Is this best served cold or warm?
Great salad. I substituted regular brown rice, lemon zest for the lemon grass and used arugula. Skipped the serrano chili. Played with the dressing until I liked the taste (more lime juice, less fish sauce). Holds up next day for lunch.