Khao Yam (Southern Rice Salad with Herbs and Toasted Coconut)
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Ingredients
- 200 g jasmine rice
- 30 g desiccated coconut
- 1 cucumber, cut into batons
- 80 g fine green beans, trimmed
- 80 g beansprouts
- 2 tbsp vegetarian fish sauce
- 2 fresh lime
- 15 g fresh mint leaves
Nutrition (per serving)
- Calories
- 261 kcal
- Protein
- 6 g
- Carbohydrate
- 45.1 g
- of which sugars
- 4.1 g
- Fat
- 5.3 g
- of which saturates
- 4.1 g
- Fibre
- 4.3 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack instructions, then spread out on a tray to cool completely.
- 2
Toast the desiccated coconut in a dry pan over a medium heat for 2 minutes, stirring constantly, until golden.
- 3
Finely slice the green beans and toss with the cucumber and beansprouts.
- 4
Mix the vegetarian fish sauce with the lime juice.
- 5
Combine the cooled rice with the vegetables, dressing and half the toasted coconut.
- 6
Fold through the mint leaves, scatter with the remaining coconut and serve.
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