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Thai Red Rice Salad Recipe

Thai · Salad · 55 min total

A vibrant and nutty Thai-inspired salad made with red rice, fresh herbs, and a tangy lime dressing. Perfect as a light main or side dish.

Ingredients

• 1 cup red rice (such as Thai red cargo rice)
• 2 cups water
• 1/2 cup shredded coconut, unsweetened
• 1/2 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced (optional)
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced

Instructions

1. Rinse the red rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let cool to room temperature.
2. While the rice cooks, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown (about 3-4 minutes). Set aside to cool.
3. In a small bowl, whisk together lime juice, fish sauce, brown sugar, and minced garlic until sugar dissolves to make the dressing.
4. In a large bowl, combine the cooled rice, toasted coconut, chopped peanuts, cilantro, mint, green onions, and chili (if using). Pour the dressing over and toss gently to combine.
5. Taste and adjust seasoning with more lime juice or fish sauce if needed. Serve at room temperature or chilled.

Tips

• Red rice can be substituted with brown rice or black rice.
• Add cooked shrimp or shredded chicken for extra protein.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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