Thai(ish) Vegie Salad with Rice

I’ve been neglecting my blogs rather dreadfully over the last few weeks because I’ve been frantically working on my Confirmation Report for uni.  The report has now been submitted, and I’m getting around to all the things I neglected.  Which means foodie posts!

About a month ago, my awesome friends Nix and DB invited The Socialist and I around for dinner.  Nix made a whole bunch of incredibly delicious salads, which you can read about here.  Every course was a salad!  And oh my, they were tasty!

Inspired by this fantastic meal, The Socialist and I decided to make our own version of the Thai Salad with Coconut Rice (sans coconut because he’s trying to watch his cholesterol intake).  We also added in some silken tofu, because we’re both big tofu fans.  It wasn’t quite as good as Nix’s original, but it was still extremely delicious!

Delicious, delicious Thais Salad

Delicious, delicious Thais Salad

Here’s my slightly modified version.

Thai(ish) Vegie Salad with Rice

1 mango, diced
2 handfuls mung bean sprouts (they were out of bean sprouts! outrageous!)
1 Lebanese cucumber, halved lengthways, deseeded and finely sliced
1 red capsicum, finely sliced
2 carrots, peeled – then use the peeler on the rest of the carrot instead of grating
Bunch of coriander leaves
3 spring onions, finely sliced
1pkt silken tofu

Juice of 2 limes
Equal amount of light soy sauce
Teaspoon or two of sesame oil
2 medium red chillies, finely sliced
A handful of herbs, chopped – mints and basils work best
1 spring onion, very finely sliced
Small amount of fresh grated ginger
Juice from the salad (mainly mango)

2 cups jasmine rice
3 kaffir lime leaves
Lemongrass stem, pounded lightly to break up
Chunk of ginger, pounded lightly to break up
1 tsp palm sugar

Start the rice.  Cook the rice as you usually would (I’m an old-fashioned saucepan-on-the-stove kinda girl), but with the lime leaves, lemongrass, ginger and sugar in the pot – just take them out before serving!

Combine all salad ingredients.

Combine all dressing ingredients.

Pour the dressing over the salad and toss to coat thoroughly.

Divide the rice between bowls, top with salad, and enjoy!


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