Coconut Rice Salad

Name: Coconut Rice Salad
Prep time: 35 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: ½ oz lime peel; ½ tsp salt; ¼ tsp fresh ground black pepper; 1 garlic clove; 1 piece ginger; 2 oz red onion; 8 oz carrots; 2 ½ oz red bell pepper; 8 sprigs cilantro; 2 sprigs fresh mint leaves; ½ oz lime juice; 1 oz rice vinegar; 1 oz mirin; ½ oz sesame oil; 1 oz green onions; 2 oz raw macadamia nuts; 1 oz unsweetened coconut flakes; 13 ½ oz coconut milk; 10 oz water; 8 oz rice; 2 oz frozen green peas; 2 oz frozen corn kernels

4.7 18 évaluations

Préparation 35min

Total 1h

4 portions

Ingrédients

lime peel thin peel only, no pith
½ oz
salt
½ tsp
fresh ground black pepper
¼ tsp
garlic clove
1
ginger peeled (approx. same size as garlic clove)
1 piece
red onion quartered
2 oz
carrots sliced (1 in.)
8 oz
red bell pepper in strips (¾ in.)
2 ½ oz
cilantro leaves only
8 sprigs
fresh mint leaves (approx. 8 leaves)
2 sprigs
lime juice
½ oz
rice vinegar
1 oz
mirin
1 oz
sesame oil
½ oz
green onions (approx. 2 green onions, cut on the bias)
1 oz
raw macadamia nuts unsalted and halved
2 oz
2 oz raw cashews, unsalted and halved
unsweetened coconut flakes
1 oz
fruit (optionnel) e.g. blueberries, fresh mango or canned peaches, cubed
5 - 6 oz
coconut milk (approx. 1 can)
13 ½ oz
water
10 oz
rice
8 oz
frozen green peas
2 oz
frozen corn kernels
2 oz