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 (15 ratings)

Difficulty easy

Preparation time 35 min

Total time 1h

Serving size 4 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 3067 kJ / 733 kcal
Protein: 11 g
Carbohydrates: 85 g
Fat: 42 g
Fibre: 11 g