Thai Jasmine Rice Salad Recipe - Cooking Index
Thai Jasmine Rice Salad Recipe - Cooking Index
| 8 tablespoons | 120ml | Thai Kitchen fish sauce |
| 1/4 cup | 59ml | Fresh lime juice |
| 3 tablespoons | 45ml | Brown sugar or Thai kitchen |
| 1 | Coconut (palm) sugar | |
| 3 tablespoons | 45ml | Fresh ginger - chopped |
| 1/4 cup | 36g / 1.3oz | Scallions - chopped |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1/4 cup | 59ml | Walnuts; toasted |
| 8 oz | 227g | White chicken meat - cooked, cubed |
| 4 cups | 640g / 22oz | Jasmine rice; cooked |
| 1 | Cooled fresh cilantro for | |
| 1 | Garnish |
Excellent as a side dish. Twice as good the next day.
In a large bowl combine fish sauce, lime juice and sugar.
Add remaining ingredients and toss with liquid mixture.
Garnish with cilantro.
An excellent side-dish.
Twice as good the next day.
Source:
Thai Kitchen and Epicurean International
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