Make Ahead
Forbidden Rice Salad With Thai Coconut-Lime Dressing
Popular on Food52
57 Reviews
Genevieve L.
September 15, 2021
This is an excellent recipe! One of my kids is vegetarian so I left out the fish sauce and subbed soy sauce.
Anna W.
July 29, 2020
Made this today! A couple of notes - First of all, the estimated 20 minutes is a joke - if you factor in all of the chopping / juicing / zesting / poaching time it takes way longer. I used watermelon radishes because they’re typically larger than red radishes (it was hard for me to find “large” red radishes), and more colorful anyway. Also be careful with the amount of fish sauce - it’s inherently quite salty and that saltiness was a little overpowering - so next time I might cut the fish sauce by 50%. Lastly - I didn’t have any palm sugar so I used brown sugar and it turned out great. Overall the salad is colorful, looks impressive, has a great variety of textures, and I had two people ask me for the recipe within 5 minutes of posting it on Instagram. Would make again!!
Caroline
August 4, 2019
Delish. Made it per recipe except I went light on the Serrano chile just in case. I would use the full amount of chile next time, it would benefit from that extra zing. Also, the time of 10 minutes is too short; all the zesting, juicing and slicing need more like 20 minutes. But definitely a keeper.
Rochelle B.
July 22, 2019
Made this last night and did not deviate from the recipe at all and it was amazing! The combination of color, flavor, and texture was delightful. Maybe next time I might add scallions.
Rochelle B.
July 22, 2019
Made this last night and did not deviate from the recipe at all and it was amazing! The combination of color, flavor, and texture was delightful. Maybe next time I might add scallions.
Lisa
April 14, 2019
This is delicious!! I thought the dressing was a little hot/spicy for me when I tasted it alone, but it's perfect on the salad with the rice, chicken, and all the veggies!
Asha L.
April 18, 2019
Hi Lisa! I am so glad you like it. I love the dressing too! I recently used it as a dipping sauce for spring rolls to great avail.
LittleMissMuffin
November 26, 2018
Can i use coconut milk that is meant for drinking/smoothies? I love califa brand almond coconut blend and it seems so much lighter plus has calcium
Lisa
August 1, 2017
This is surprisingly flavorful and refreshing salad. It is also very forgiving. I had everything for the dressing except lemongrass and I substituted Serrano chilli with one Thai chilli. I have mint and cilantro in the yard. Mint was the most important in this salad. I do not have exact veggie either. I used carrots, green cabbage, edamame bean, and curly kale. I topped it off with soft boiled egg. A substantial, well balanced, nutritious meal. Thank you for thus great recipe!
EvaBee
June 15, 2017
This salad is wonderful! I didn't have cucumbers the second time I made it so I used yellow bell peppers. I had pencil asparagus and chopped then blanched it instead of the snap peas. It was delicious and made me feel virtuous! It will be on my regular rotation of things to cook during summer. Thank you!
Outi
May 25, 2017
Debby Bissell, lemongrass is an herb mostly available in Asian grocery stores and some well-stocked grocery stores.
Alison B.
May 25, 2017
Hi there, I have a sensitivity to fish sauce and would like to make this dressing with a vegetarian alternative. Do you have any recommendations?
Thanks
Thanks
judy
May 11, 2017
From reading the comments, this recipe lends itself readily to whatever one might have on hand. I like to make enough cauliflower and grain combination for several "bowl" meals during the week. Add whatever is fresh or in my fridge. I really saved this for the dressing...yum! Thanks for more inspiration folks.
cookbooksareforeveryone
October 4, 2016
edamame instead of snap peas and I think some cherry tomatoes would be nice. dressing a ten!
Asha L.
October 4, 2016
Oh yum! I'm sure cherry tomatoes would be great in this. I've been using this dressing with cold noodle salads too.
Lynn S.
August 28, 2016
I made this for 3 persons and it was delicious. I too thought the fish sauce was a little overpowering and would reduce it to 2 Tablespoons next time. I had an abundance of fresh ginger so I added 2 Tablespoons, and used the juice and zest of two limes.
marlo
June 21, 2016
Loved this dish! Would love to have the dressing on hand, how long will it keep?
Asha L.
June 22, 2016
Hi Marlo! I've kept the dressing in my fridge for 3 - 5 days. If I make a big batch, I tend to leave out the cilantro and the mint and then add that à la minute for my daily salads, etc.
SophieL
June 15, 2016
I really, really wanted to love this salad, but the dressing just didn't do anything for me - just OK at best. I used the Red Boat Fish Sauce that's aged in Bourbon Barrels (bought on the Food 52 website) and I thought it overpowered the dressing; maybe the one lime I used wasn't enough and I should have used two limes. One thing I can say is that the salad is very healthy! But I won't be making it again.
Asha L.
June 17, 2016
I am so sorry to hear that it didn't work out for you, SophieL! The strength and saltiness of fish sauces does vary, so I will have to do some testing with different brands. Happy cooking!
Outi
April 14, 2019
According to America's Test Kitchen, Red Boat Fish Sauce is the best fish sauce available all over the country.
Margi H.
June 14, 2016
This salad is amazing! Composed it exactly as Asha advised...did add a slight sprinkle of chopped peanuts. This is one that I will crave over and over! Thank you Asha!
Asha L.
June 14, 2016
Thanks Margi. I am going to have to put chopped peanuts on it next time I make it, yum! I made this salad with brown rice noodles in lieu of the rice and baked asian chicken meatballs this weekend. I crave this dressing on everything!
Eileen B.
June 10, 2016
Thanks Asha for the info on Forbidden Rice. I also love the idea of the cucumber noodles, grilled shrimp and peanuts. We live in Baja Mexico, so no forbidden rice here! Just ordered from our favorite shopping spot...Amazon.com .
Asha L.
June 10, 2016
Wonderful! I do hope you like the recipe as much as I do! Happy cooking, Eileen.
Vicki R.
June 10, 2016
Any tips for making for four? Should I double everything ?
Asha L.
June 10, 2016
Hi Vicki, this recipe can be doubled easily! I actually make double batches of this dressing to keep on hand for a variety of lunches. And when it comes to the vegetable toppings, a lot of the time I end up using whatever odds and ends I have in my fridge!
Eileen B.
June 8, 2016
Not familiar with forbidden rice. Can you enlighten me please?
Asha L.
June 10, 2016
Hi Eileen! Forbidden Rice, or black rice, is one of my favorite grains--it finds its origins in China and has a similar toothsome texture to wild rice with a beautiful aromatic nuttiness to it. I make big batches of it and use it all week long.
The two brands that I buy are the Forbidden Rice from Lotus Foods and the Venere Riso Nero from Principato di Lucedio (which is actually a Forbidden rice hybrid of Chinese black rice and an Italian rice varietal, grown in Italy). I hope this helps!
The two brands that I buy are the Forbidden Rice from Lotus Foods and the Venere Riso Nero from Principato di Lucedio (which is actually a Forbidden rice hybrid of Chinese black rice and an Italian rice varietal, grown in Italy). I hope this helps!
Asha L.
June 10, 2016
Hi Rick, yes, you could certainly substitute wild rice if you didn't have Forbidden rice handy.
The dressing is very versatile. I have used rice noodles or soba noodles in lieu of the black rice as well. Or if it is really hot outside, I love the dressing over spiralized cucumber noodles with grilled shrimp or chicken and chopped peanuts. Let me know if you come up with any new combinations!
The dressing is very versatile. I have used rice noodles or soba noodles in lieu of the black rice as well. Or if it is really hot outside, I love the dressing over spiralized cucumber noodles with grilled shrimp or chicken and chopped peanuts. Let me know if you come up with any new combinations!
mauigirlcooks
June 8, 2016
This sounds fantastic! I love Forbidden rice, but haven't made a salad from it...yet.
Asha L.
June 8, 2016
Thanks @mauigirlcooks! I love Forbidden rice too. I particularly love the Venere Black Rice from Principato di Lucedio - super nutty and aromatic.
Sharon D.
February 6, 2016
This looks like a delish salad but what is and where can I get Forbidden Black rice and Red Boat brand fish sauce?
Shalini
February 7, 2016
You should be able to get Forbidden black rice at rice section of Whole Foods or a large grocery store. And I bet the brand of fish sauce doesn't matter!
Leslie S.
February 8, 2016
Hi Sharon, yes it's available at most stores, including Whole Foods! Red Boat is widely considered to be the best brand, though you can use any brand! We also sell a limited edition of the Red Boat Fish Sauce on the site that's been aged in Bourbon Barrels for a slightly smokier taste: https://food52.com/shop/products/1293-blis-bourbon-barrel-red-boat-fish-sauce-2-bottles
Asha L.
February 8, 2016
Yes, Leslie and Shalini are right, you can use any brand of fish sauce - I happen to love Red Boat because it is rich, full-bodied with a complex umami kick. There are a lot of fish sauces out there that add MSG, so just be sure to read the ingredient label! Happy cooking and enjoy!
Lisa
November 9, 2015
Just a quick question please. When recipe says, Juice of
1 lime (about 1/4 cup)
Of
2 1/2 tablespoons fish sauce, preferably Red Boat
Is that suppose to be 'or'? I'm pretty sure it's a typo but since lime juice and fish sauce are totally different flavours, I'm second guessing myself. Thanks for the help!
1 lime (about 1/4 cup)
Of
2 1/2 tablespoons fish sauce, preferably Red Boat
Is that suppose to be 'or'? I'm pretty sure it's a typo but since lime juice and fish sauce are totally different flavours, I'm second guessing myself. Thanks for the help!
Lisa
November 9, 2015
Never mind, after rereading, I finally understood the 'of' is correct but just on lower line for some reason..lol. Will add both! Sorry about that..it's very early in the morning for me! :)
Asha L.
November 10, 2015
Hi Lisa! Ah yes, the formatting is a little strange on the webpage! Yes, it does call for both lime juice and fish sauce. Let me know if you have any additional questions. Happy to help.
Georgia S.
November 9, 2015
Picky detail: Where do you get those giant sized limes? The juice of one lemon is generally considered to be two tablespoons. To get one-quarter cup of lime juice would require a minimum of two limes. The limes I have access to are usually much smaller and dried than lemons, so would need three or four for this recipe.
Asha L.
November 10, 2015
Hi Georgia, that is a really good question. The quantity of juice from a lime does vary, I agree! The limes I buy at my local product market in Oakland are on the medium to large side and usually result in about 3 to 4 tablespoons of juice for me. For smaller limes, this recipe could require more than one, like you said.
Rolando B.
September 9, 2015
Asha! I love this salad! Can't wait to make it! Bravissima! YUM!
Asha L.
September 9, 2015
Thank you, Rolando! The Riso Nero Venere from Principato di Lucedio makes all the difference.
Leslie S.
September 9, 2015
This dressing is unbelievable! Will be putting this on just about everything now!
Asha L.
September 9, 2015
Thanks Leslie! I am a big fan of doing just that! Recently I have been tossing it with cucumber "noodles" topped with grilled shrimp and chopped peanuts. So simple and so good.
See what other Food52ers are saying.