Coconut Rice Salad

An easy Thai influenced summer salad that also tastes great heated up the next day.

INGRIDIENT

DIRECTION

Step: 1

In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.

Step: 2

In a small bowl, stir together the lime juice, peanut butter, sesame oil, fish sauce, curry paste and garlic. Taste, and adjust the flavor of the dressing to your liking.

Step: 3

When the rice has cooled, stir in the dressing along with the coconut, raisins and almonds. Refrigerate for at least 1 hour, and up to one day.

NUTRITION FACT

Per Serving: 401 calories; protein 6.8g; carbohydrates 53.9g; fat 18.8g; sodium 90.7mg.

Product salad is morely of the easiest salads to make . It is high in body delight and water content . As fruits contain natural sugar , you can have it for eat in mornings . The sugar in it will give you more energy for the day and deal with your sweet cravings too.

Salads often get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s exactly where you’ll find the salads that may fuel weight loss.

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