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Prep time
10 minutes
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Serves
2
Author Notes
This vibrant, refreshing salad makes a great lunch or light dinner, but the dressing is really the star here. The bright lime and rich coconut milk pairs perfectly with briny fish sauce, spicy chile, and herbs. Warning: The dressing is addicting—it also makes a great dipping sauce for fresh spring rolls, chicken satay skewers, and lettuce cups. —Asha Loupy
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Ingredients
- For the Thai coconut-lime dressing
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1/4 cup
just-squeezed lime juice
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2 1/2 tablespoons
fish sauce, preferably Red Boat
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1/3 cup
full-fat coconut milk
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1 tablespoon
palm sugar, or light brown sugar
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1 1/2 tablespoons
grated lime zest (about 1 lime)
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2 tablespoons
fresh lemongrass, finely chopped
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1/2
serrano pepper, seeded and minced
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1
garlic clove, minced
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2 tablespoons
finely chopped fresh cilantro
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1 tablespoon
finely chopped fresh mint
- For the salad bowl and toppings
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1 1/2 cups
cooked forbidden black rice
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10 ounces
poached chicken breast, shredded
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2
small Persian cucumbers, diced
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4
large radishes, thinly sliced
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1/2 cup
red cabbage, shredded
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1
medium carrot, peeled and shredded
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1 cup
snap peas, cut thinly on the bias
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1/4 cup
roughly chopped fresh cilantro
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1/4 cup
roughly chopped fresh mint
Directions
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To make the dressing, in a small bowl, whisk together the lime juice, fish sauce, coconut milk, and palm sugar in a small bowl until the sugar is dissolved. Add the remaining dressing ingredients and stir to combine. Set aside.
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To assemble, divide the rice equally between two bowls. Divide the rest of the toppings in half and arrange on top of the rice. Drizzle with desired amount of dressing, toss, and enjoy!
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