Herb-Scented Rice Salad

Herb-Scented Rice Salad

Every summer, I revisit this refreshing Malaysian salad called nasi ulam. It’s an elastic classic, so tinker to create your own twists. The salad tastes good up to 5 hours after you’ve combined all the ingredients, so it’s a nice party or potluck dish. You can easily double, triple, or quadruple it, too.

Serves 6 (serving size: 3/4 cup)

Ingredients

1/4 cup unsweetened finely shredded dried coconut
1 1/2 teaspoons virgin coconut oil, melted and divided
1/3 cup loosely packed fresh basil leaves, cut into chiffonade
1/4 cup loosely packed fresh mint leaves, cut into chiffonade
1/4 cup loosely packed fresh cilantro leaves, chopped
3 tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
2 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
2 teaspoons lime zest
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
3 cups cooked white jasmine rice, at room temperature
2 teaspoons fish sauce
1 tablespoon fresh lime juice

Nutritional Information

Calories 176
Fat 3 g
Satfat 3 g
Unsatfat 0 g
Protein 3 g
Carbohydrate 34 g
Fiber 2 g
Sugars 1 g
Added sugars 0 g
Sodium 351 mg
Calcium 3 % DV
Potassium 2 % DV


July 2018