Coconut Rice Salad

An easy Thai influenced summer salad that also tastes great heated up the next day.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 401 Calories

Ingredients

• ½ cup raisins
• 2 tablespoons peanut butter
• ¼ cup flaked coconut, toasted
• 1 clove garlic, crushed
• ¼ cup sesame oil
• 2 ¾ cups water
• ¼ cup slivered almonds, toasted
• 1 teaspoon fish sauce
• 2 cups basmati rice
• 1 teaspoon curry paste
• 1 (10 ounce) can unsweetened coconut milk
• 2 large limes, juiced

Recipe Instructions

Step 1

In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.

Step 2

In a small bowl, stir together the lime juice, peanut butter, sesame oil, fish sauce, curry paste and garlic. Taste, and adjust the flavor of the dressing to your liking.

Step 3

When the rice has cooled, stir in the dressing along with the coconut, raisins and almonds. Refrigerate for at least 1 hour, and up to one day.