Southern Thai Rice Salad with Fresh Herbs - Kao Yum Pahk Dai

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* Exported from MasterCook *

 

Southern Thai Rice Salad with Fresh Herbs - Kao

Yum Pahk Dai

 

Recipe By :

Serving Size : 9 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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Salad:

2 stalks fresh lemongrass

1 cup unsweetened coconut meat --

shredded or flaked, toasted

6 wild lime leaves -- cut

crosswise into very thin strips (optional)

1 tablespoon ground dried red chili flakes

1 cup fresh green beans -- thinly

sliced crosswise on the diagonal into little ovals

1 cup edamame beans -- cooked fresh

or frozen

1 cup diced fresh cucumber -- peeled

and diced

1 cup fresh bean sprouts

1 cup diced tart green apple

1 cup chopped pineapple -- fresh or

canned, or grapefruit

1 cup dry-roasted unsalted cashews

-- chopped or whole, or peanuts

6 cups cooked long-grain brown rice

-- or jasmine rice

Dressing:

1/4 cup low-sodium soy sauce

1/4 cup fresh lime juice -- or white

vinegar

1/4 cup pineapple juice

1/4 cup pineapple chunks

3 tablespoons sugar

2 teaspoons sesame oil

1/2 teaspoon salt -- (optional)

2 tablespoons coarsely chopped cilantro

1 tablespoon coarsely chopped garlic

1/4 teaspoon chili-garlic sauce -- or other

hot sauce

 

1. Combine all dressing ingredients in a food

processor or blender and

blend until smooth. Set aside until serving time, or

refrigerate for up to

5 days. (Makes about 2/3 cup.)

 

2. Trim lemongrass down to a 3-inch plump stalk with a

smooth base,

discarding any dried outer leaves. Carefully slice

crosswise, cutting as

thinly as possible, to make very thin rounds. Set

aside. Chop and prepare

all remaining salad components.

 

3. Place rice in a large serving bowl. Add all salad

ingredients and toss

well. Add about half of the dressing and toss again.

Serve with additional

dressing on the side.

 

Serves 8–10

 

 

 

Source:

" Delicious Living magazine, 09.25.05 "

S(Formatted by Chupa Babi in MC):

" 10.15.07 "

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Per Serving (excluding unknown items): 456 Calories;

19g Fat (36.4%

calories from fat); 15g Protein; 61g Carbohydrate; 8g

Dietary Fiber; 0mg

Cholesterol; 401mg Sodium. Exchanges: 2 1/2

Grain(Starch); 1 Lean Meat;

1/2 Vegetable; 1/2 Fruit; 3 Fat; 1/2 Other

Carbohydrates.

 

NOTES My vegan version

combines

traditional and creative ingredients; don’t

worry if you

can’t find them all—simply use what’s

available, or add

something else you like. Use kitchen scissors

to cut the

wild lime leaves.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1400 3010 0 3567 4490 262 0

0 0 822 0 4495 0 0

0 0 26351 2615

 

 

 

 

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