Thai Rice Salad

Another delicious recipe from Central Market (HEB) cooking class.

Category: Salad

Cuisine: Thai

Ready in 45 minutes
by admrink

Ingredients

3 cups rice cooked

1 asian pear cored and diced

2 ounces baby shrimp chopped

1 avocado peeled, stoned and diced

1/2 Cucumber finely diced

2 stalks lemon grass finely chopped

2 tablespoons sweet chili sauce

1 green or red chili seeded and finely sliced

1 cup sliced almonds toasted

small bunch Fresh Cilantro chopped

thai sweet basil for garnish

1 1/4 cup water

2 teaspoon shrimp paste

1 tablespoon palm sugar or light muscovado sugar

2 leaves kaffir lime leaves

1/2 stalk lemon grass sliced


Directions

Dressing: Put water in small pan with shrimp paste, sugar, kaffir lime leaves and lemon grass. Heat gently, stirring continuously, until the sugar dissolves, then bring to boil and simmer for 5 minutes. Strain the mixture into a bowl and chill. Salad: Put cooked rice into salad bowl and fluff. Add pear, shrimp, avocado, cucumber, lemon grass and sweet chili sauce. Mix well. Add the sliced chili, almonds and cilantro to the bowl and toss well. Garnish with the basil leaves and serve with the dressing.

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