Southern Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)
  • 2stalks fresh lemongrass
  • 1cup shredded or flaked unsweetened coconut, toasted
  • 6 wild lime leaves, cut crosswise into very thin stripsoptional
  • 1tablespoon ground dried red chili flakes
  • 1cup fresh green beans, thinly sliced crosswise on the diagonal into little ovals
  • 1cup cooked fresh or frozen edamame beans
  • 1cup peeled and diced fresh cucumberseeded if desired
  • 1cup fresh bean sprouts
  • 1cup diced tart green apple
  • 1cup chopped fresh or canned pineapple or grapefruit
  • 1cup dry-roasted, unsalted cashews or peanutschopped or whole
  • 6cups cooked long-grain brown or jasmine rice
  • 1/4cup low-sodium soy sauce
  • 1/4cup fresh lime juice or white vinegar
  • 1/4cup pineapple juice
  • 1/4cup pineapple chunks
  • 3tablespoons sugar
  • 2teaspoons sesame oil
  • 1/2teaspoon saltoptional
  • 2tablespoons coarsely chopped cilantro
  • 1tablespoon coarsely chopped garlic
  • 1/4teaspoon chili-garlic sauce or other hot sauce
  1. Combine all dressing ingredients in a food processor or blender and blend until smooth. Set aside until serving time, or refrigerate for up to 5 days. (Makes about 2/3 cup.)
  2. Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves. Carefully slice crosswise, cutting as thinly as possible, to make very thin rounds. Set aside. Chop and prepare all remaining salad components.
  3. Place rice in a large serving bowl. Add all salad ingredients and toss well. Add about half of the dressing and toss again. Serve with additional dressing on the side.
Recipe Notes
Nutrition Facts
Southern Thai Rice Salad with Fresh Herbs (Kao Yum Pahk Dai)
Amount Per Serving
Calories 392
% Daily Value*
Sodium 186mg 8%
Total Carbohydrates 55g 18%
Dietary Fiber 6g 24%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 392 cal, 35% fat cal, 16g fat, 6g sat fat, 0mg chol, 11g protein, 55g carb, 6g fiber, 186mg sodium